KELLOGGS* RICE KRISPIES* Southwest Stuffed Peppers Recipe

KELLOGGS* RICE KRISPIES* Southwest Stuffed Peppers Recipe

  • 6 large green bell peppers
  • 1 pound lean ground beef
  • 1 medium onion, sliced
  • 1/4 teaspoon garlic powder
  • 2 cups KELLOGG'S RICE KRISPIES cereal
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (6 ounce) can tomato paste
  • 1 (16 ounce) can whole peeled tomatoes, drained
  • 1/2 cup shredded sharp Cheddar cheese
  1. Wash peppers. Cut off tops and remove seedy portions. Precook in large amount of boiling water about 5 minutes. Drain well. Place peppers, cut side up, in shallow baking pan coated with cooking spray. Set aside.
  2. In 12-inch fry pan, cook ground beef, onion and garlic powder until meat is browned, stirring frequently. Drain off drippings. Add remaining ingredients except cheese. Stir to combine, cutting tomatoes into pieces with spoon. Remove from heat. Spoon into peppers, dividing evenly.
  3. Bake at 350 degrees F about 25 minutes or until filling is thoroughly heated. Remove from oven. Sprinkle tops with cheese. Return to oven. Bake about 5 minutes longer or until cheese melts. Serve hot.
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