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Mexican Beef and Bean-Stuffed Peppers - Fiber One Cereal

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.0841
Energy (kCal)940.7107
Carbohydrates (g)198.4182
Total fats (g)7.4147
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 350°F Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, 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 ungreased 13x9-inch (3-quart) glass baking dish | 3. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers | 4. Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1 1/2 teaspoons cheese; let stand 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fiber one bran cereal 1 1/2 1/2 186.3 75.87 5.931 2.061
    tomato puree 1 can 312.36 73.8156 13.562999999999999 1.7262
    bell pepper 4 201.7338 0.0 44.8801 1.1333
    extra beef 1/2 lb ground lean 201.7338 0.0 44.8801 1.1333
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    kidney bean 1 can drained rinsed 80.0 11.3103 11.5862 1.3793
    green chilies 1 can chopped undrained 97.1514 24.0 0.0 0.0
    chili powder 2 teaspoons 15.228 2.6838 0.7268 0.7711
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    cheddar cheese 1/4 cup shredded reduced fat - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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