Mexican Beef- and Bean-Stuffed Peppers

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Caloric	:1 Serving: Calories 105 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 410 mg; Total Carbohydrate 26 g (Dietary Fiber 9 g); Protein 11 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 60 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:1 hr 10 min Makes:8 servings 1 1/2 cups Fiber One® cereal 2 cups Progresso® tomato puree (from 28-oz can) 4 medium bell peppers 1/2 pound extra-lean ground beef 1 medium onion, finely chopped (1/2 cup) 1 cup Progresso® red kidney beans (from 19-oz can), drained, rinsed 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 cup shredded reduced-fat Cheddar cheese, if desired
Instructions	1. Heat oven to 350ºF. Crush cereal.* Mix cereal and tomato puree; let stand 5 minutes. 2. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13x9x2 inches. 3. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers. 4. Cover and bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes. *Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.