Mexican Stuffed Peppers

Kris' week was weight watchers recipe themed. I picked the mexican stuffed peppers and they were surprisingly good! I really liked them and would like to have them again. The kids...well they ate half of one each but only because there was trick or treat candy waiting=)

The picture...well it's hard to get good pictures anymore. I usually take food outside but now when I head for the door Justin wants to go and if I don't let him go he screams at the door. Does not make for a fun picture experience. I took a better picture but wiped the card clean and it was deleted...so this is a "leftover" pepper. Oh the humiliation. Okay I'm over it.

Mexican Stuffed Peppers (6 points)
6 large green peppers

1 lb. lean ground beef

1 medium onion, sliced

2 cups Kellogg's Rice Krispies cereal OR Kellogg's Corn Flakes cereal

1/8 teaspoon minced garlic

2 teaspoons chili powder

1 teaspoon salt

1/8 teaspoon pepper

1 teaspoon sugar

1/2 cup sliced, pitted ripe olives

1 (6 oz.) can tomato paste

1 (16 oz.) 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 greased shallow baking pan. Set aside.
2. In large frypan, cook ground beef and onion until meat is browned, stirring frequently. Drain off excess 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 350ºF. 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.
MICROWAVE DIRECTIONS:
Wash peppers. Cut off tops and remove seedy portions. Lightly saltinside of each pepper. Place peppers, cut side up, in 12x7 1/2x2-in. glass baking dish. Set aside.
Place gr ound beef and onion in 8x8x2-in. glass baking dish. Stir to crumble.
Microwave on HIGH 6 to 7 minutes or until beef is cooked, stirring occasionally. Drain off excess drippings.
Add remaining ingredients except cheese. Stir to combine, cutting tomatoes into pieces with spoon.
Spoon filling into peppers, dividing evenly. Cover stuffed pepper with plastic wrap. Poke several holes in plastic wrap to allow steam to escape.
Microwave on HIGH about 15 minutes or until filling is thoroughly heated and peppers are tender. Sprinkle tops with cheese. Microwave on HIGH until cheese melts.
Yield: 6 servingsServing Size: 1 pepper