Taco Seasoned Stuffed Peppers

Taco-Seasoned Stuffed Peppers USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
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
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 50 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • Cut peppers into quarters.
  • 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 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 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 1 full steam table pan(12" x 20" x 2½") and 1 half steam table pan(10⅜” x 12¾” x 2½”).
    For 50 servings, use 2 full steam table pans(12" x 20" x 2½").
  • Serve 1 quarter stuffed pepper. Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Taco-Seasoned Stuffed Peppers USDA Recipe for Child Care Centers
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
25 Servings:
Bell pepper, red or orange, fresh: 3 lb 4½ oz
Black beans, dry: 2 lb 13 oz
50 Servings:
Bell pepper, red or orange, fresh: 6 lb 9 oz
Black beans, dry: 5 lb 10 oz

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.
  • The symbol indicates the recipe is whole grain-rich
  • 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.
Yield / Volume
25 Servings:
Weight: 11 lb 7 oz
Yield: 25 stuffed pepper halves
50 Servings:
Weight: 22 lb 14 oz
Yield: 50 stuffed pepper halves