Taco-Seasoned Stuffed Peppers
25 servings
CACFP Home Childcare Crediting Information
1 half Taco-Seasoned Stuffed Pepper provides:
Crediting beans as a vegetable:
- ¾ cup vegetable.
- 1½ oz eq meat/meat alternate.
- 1 oz eq grains (whole grain-rich).
Crediting beans as a meat alternate:
- ½ cup vegetable.
- 2½ oz eq meat/meat alternate.
- 1 oz eq grains (whole grain-rich).
Ingredients
Taco-Seasoned Stuffed Peppers
| 12½ (5 lb 4 oz) Bell peppers, large, red or orange, fresh |
| 1 qt + 2¼ cups (1 lb 6 oz) Brown rice, instant, uncooked |
| 50 fl oz (1 qt + 2¼ cups) Water |
| 2 lb 5½ oz Turkey, 93% lean, ground, fresh or frozen, thawed |
| 1 qt Green chili enchilada sauce |
| 1 gal 1 cup (6 lb 4 oz (about 1 #10 can)) Black beans, low-sodium, canned, rinsed, drained* (see notes) |
| ½ cup Taco seasoning, low-sodium |
| 3 cups + 2 Tbs (12½ oz) Pepper jack cheese, shredded |
| 5 sprays Nonstick cooking spray |
Taco-Seasoned Stuffed Peppers Directions
- Wash hands with soap and water for at least 20 seconds.
- Preheat oven to 400 °F.
- Cut peppers in half lengthwise.
- In a large pot, combine water and rice. Bring to a boil on medium-high heat. Once it begins to boil, reduce heat to low. Cover. Simmer for 12–15 minutes or until rice is tender and water is absorbed into the rice. Remove from the stove. Fluff with a fork. Allow rice to cool for 5 minutes.
- In an extra-large skillet, brown turkey on medium-high heat, about 15–20 minutes. Heat to an internal temperature of 165 °F or higher for at least 15 seconds. Wash hands after touching uncooked ground turkey.
- Add cooked brown rice, green chili enchilada sauce, black beans, and taco seasoning. Cook for 10–12 minutes. Heat to 140 °F or higher for at least 15 seconds.
- Remove from heat. Add cheese. Stir.
- Stuff each half pepper with 1¼ cup (10 oz) packed filling.
- Spray steam table pan with nonstick cooking spray. Place stuffed peppers in steam table pan. Bake in the oven for 20–25 minutes. Heat to an internal temperature of 140 °F or higher for at least 15 seconds.
- For 25 servings, use 2 full steam table pans (12" x 20" x 2½”) and 1 half steam table pan (10⅜” x 12¾” x 2½”).
- Serve 1 half stuffed pepper. Serve immediately, or keep warm at 140 °F or higher.
Notes
- Contains milk (pepper jack cheese). Enchilada sauce can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame. Taco seasoning can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
- Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
- Can substitute black beans, dry.
- Tips for Soaking Dry Beans: 1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.Overnight Method: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.Quick-Soak Method: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour.Discard the water. Proceed with recipe.
- Tips for Cooking Dry Beans: Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.
- Critical Control Point: Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower.
Source: Team Nutrition CACFP Easy Recipe Project.
