Taco Seasoned Stuffed Peppers

Taco-Seasoned Stuffed Peppers USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Tacos don’t need a shell. Stuff sweet bell peppers with taco-seasoned meat and beans for a colorful and tasty meal.
CACFP CREDITING INFORMATION
Crediting beans as a vegetable
⅜ cup vegetable
1 oz eq meat/meat alternate
½ oz eq grains
Crediting beans as a meat alternate
¼ cup vegetable
1¾ oz eq meat/meat alternate
½ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
2.40 from 5 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/NEPB-Lunch-Supper-3-5yr_6serving/CACFP-Lunch-Supper-11-20_Taco-Seasoned-Stuffed-Peppers.pdf

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

Ingredients
 

  • 2 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
  • ¾ cup Brown rice, instant, uncooked
  • ¾ cup Water
  • 7 oz Turkey, 93% lean, ground, fresh or frozen, thawed
  • ¾ cup Green chili enchilada sauce
  • 3 cup Black beans, low-sodium, canned, rinsed, drained
  • 1 Tbsp Taco seasoning, low-sodium
  • ¾ cup Pepper jack cheese, shredded
  • - - Nonstick cooking spray

Quantity
 

  • 2 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
  • ¾ cup Brown rice, instant, uncooked
  • ¾ cup Water
  • 7 oz Turkey, 93% lean, ground, fresh or frozen, thawed
  • ¾ cup Green chili enchilada sauce
  • 3 cup Black beans, low-sodium, canned, rinsed, drained
  • 1 Tbsp Taco seasoning, low-sodium
  • ¾ cup Pepper jack cheese, shredded
  • - - Nonstick cooking spray

Ingredients
 

  • 2 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
  • ¾ cup Brown rice, instant, uncooked
  • ¾ cup Water
  • 7 oz Turkey, 93% lean, ground, fresh or frozen, thawed
  • ¾ cup Green chili enchilada sauce
  • 3 cup Black beans, low-sodium, canned, rinsed, drained
  • 1 Tbsp Taco seasoning, low-sodium
  • ¾ cup Pepper jack cheese, shredded
  • - - Nonstick cooking spray

Quantity
 

  • 2 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
  • ¾ cup Brown rice, instant, uncooked
  • ¾ cup Water
  • 7 oz Turkey, 93% lean, ground, fresh or frozen, thawed
  • ¾ cup Green chili enchilada sauce
  • 3 cup Black beans, low-sodium, canned, rinsed, drained
  • 1 Tbsp Taco seasoning, low-sodium
  • ¾ cup Pepper jack cheese, shredded
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 2 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
  • ¾ cup Brown rice, instant, uncooked
  • ¾ cup Water
  • 7 oz Turkey, 93% lean, ground, fresh or frozen, thawed
  • ¾ cup Green chili enchilada sauce
  • 3 cup Black beans, low-sodium, canned, rinsed, drained
  • 1 Tbsp Taco seasoning, low-sodium
  • ¾ cup Pepper jack cheese, shredded
  • - - Nonstick cooking spray

Quantity
 

  • 2 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
  • ¾ cup Brown rice, instant, uncooked
  • ¾ cup Water
  • 7 oz Turkey, 93% lean, ground, fresh or frozen, thawed
  • ¾ cup Green chili enchilada sauce
  • 3 cup Black beans, low-sodium, canned, rinsed, drained
  • 1 Tbsp Taco seasoning, low-sodium
  • ¾ cup Pepper jack cheese, shredded
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 2 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
  • ¾ cup Brown rice, instant, uncooked
  • ¾ cup Water
  • 7 oz Turkey, 93% lean, ground, fresh or frozen, thawed
  • ¾ cup Green chili enchilada sauce
  • 3 cup Black beans, low-sodium, canned, rinsed, drained
  • 1 Tbsp Taco seasoning, low-sodium
  • ¾ cup Pepper jack cheese, shredded
  • - - Nonstick cooking spray

Quantity
 

  • 2 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
  • ¾ cup Brown rice, instant, uncooked
  • ¾ cup Water
  • 7 oz Turkey, 93% lean, ground, fresh or frozen, thawed
  • ¾ cup Green chili enchilada sauce
  • 3 cup Black beans, low-sodium, canned, rinsed, drained
  • 1 Tbsp Taco seasoning, low-sodium
  • ¾ cup Pepper jack cheese, shredded
  • - - Nonstick cooking spray
*See Marketing Guide

Ingredients
 

  • 2 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
  • ¾ cup Brown rice, instant, uncooked
  • ¾ cup Water
  • 7 oz Turkey, 93% lean, ground, fresh or frozen, thawed
  • ¾ cup Green chili enchilada sauce
  • 3 cup Black beans, low-sodium, canned, rinsed, drained
  • 1 Tbsp Taco seasoning, low-sodium
  • ¾ cup Pepper jack cheese, shredded
  • - - Nonstick cooking spray

Quantity
 

  • 2 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
  • ¾ cup Brown rice, instant, uncooked
  • ¾ cup Water
  • 7 oz Turkey, 93% lean, ground, fresh or frozen, thawed
  • ¾ cup Green chili enchilada sauce
  • 3 cup Black beans, low-sodium, canned, rinsed, drained
  • 1 Tbsp Taco seasoning, low-sodium
  • ¾ cup Pepper jack cheese, shredded
  • - - Nonstick cooking spray
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • Cut peppers into quarters.
  • In a small microwave-safe bowl, add rice and water. Cover. Place in the microwave. Cook for 6 minutes or until rice is tender. Remove from the microwave. Fluff with a fork. Allow rice to cool for 5 minutes.
  • In a medium skillet, brown turkey on medium-high heat, about 5–6 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 3 more minutes. Heat to 140 °F or higher for at least 15 seconds.
  • Remove from heat. Add cheese. Stir.
  • Stuff each quarter pepper with ¾ cup (6 oz) packed filling
  • Spray a baking dish 9” X 13” with nonstick cooking spray. Place stuffed peppers in dish. Bake in the oven for 15–20 minutes. Heat to an internal temperature of 140 °F or higher for at least 15 seconds.
  • Serve 1 quarter stuffed pepper. Serve immediately, or keep warm at 140 °F or higher.

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Nutrition INFORMATION

Taco-Seasoned Stuffed Peppers USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 quarter Taco-Seasoned Stuffed Pepper
Calories
182
Total Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
30
mg
10
%
Sodium
 
298
mg
13
%
Total Carbohydrate
 
20
g
7
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
2
g
2
%
Protein
 
13
g
26
%
Calcium
 
79
mg
8
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
  • 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.
  • 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 within an additional 4 hours.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
Yield / Volume