Mexican Beef and Bean Stuffed Peppers

1 1/2 cups Fiber One cereal

1 can (16 oz) Progresso tomato puree

4 green bell peppers

1/2 pound ground beef

1 onion, finely chopped

1 can (8 oz) kidney beans, rinsed and drained

1 can chopped green chiles, undrained

2 tsp chili powder

1/2 tsp ground cumin

1/4 cup shredded cheddar cheese

Heat oven to 350.  Crush cereal.  Mix cereal and tomato puree; let stand 5 minutes.  Cut bell peppers lengthwise in half.  Remove seeds and membranes.  Place peppers, cut sides up, in 13x9 dish.  Stir in cereal mix and remaining ingredients except cheese.  Divide evenly among peppers.  Cover and bake 45 minutes or until peppers are tender.  Sprinkle each pepper half with 1/2 Tbsp cheese.  Let stand 5 minutes.