Taco-Seasoned Stuffed Peppers USDA Recipe for Family Child Care Homes
Age Group: Ages 6-18
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 vegetable¾ cup vegetable1½ oz eq meat/meat alternate1 oz eq grains Crediting beans as a meat alternate½ cup vegetable2½ oz eq meat/meat alternate1 oz eq grains SOURCETeam Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Ingredients
- 3 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
- 1½ cups Brown rice, instant, uncooked
- 1½ cup Water
- 9 oz Turkey, 93% lean, ground, fresh or frozen, thawed
- 1 cup Green chili enchilada sauce
- 4 cups Black beans, low-sodium, canned, rinsed, drained
- 1 Tbsp + 1 tsp Taco seasoning, low-sodium
- ⅞ cup Pepper jack cheese, shredded
- - - Nonstick cooking spray
Quantity
- 3 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
- 1½ cups Brown rice, instant, uncooked
- 1½ cup Water
- 9 oz Turkey, 93% lean, ground, fresh or frozen, thawed
- 1 cup Green chili enchilada sauce
- 4 cups Black beans, low-sodium, canned, rinsed, drained
- 1 Tbsp + 1 tsp Taco seasoning, low-sodium
- ⅞ cup Pepper jack cheese, shredded
- - - Nonstick cooking spray
Ingredients
- 3 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
- 1½ cups Brown rice, instant, uncooked
- 1½ cup Water
- 9 oz Turkey, 93% lean, ground, fresh or frozen, thawed
- 1 cup Green chili enchilada sauce
- 4 cups Black beans, low-sodium, canned, rinsed, drained
- 1 Tbsp + 1 tsp Taco seasoning, low-sodium
- ⅞ cup Pepper jack cheese, shredded
- - - Nonstick cooking spray
Quantity
- 3 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
- 1½ cups Brown rice, instant, uncooked
- 1½ cup Water
- 9 oz Turkey, 93% lean, ground, fresh or frozen, thawed
- 1 cup Green chili enchilada sauce
- 4 cups Black beans, low-sodium, canned, rinsed, drained
- 1 Tbsp + 1 tsp Taco seasoning, low-sodium
- ⅞ cup Pepper jack cheese, shredded
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
- 3 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
- 1½ cups Brown rice, instant, uncooked
- 1½ cup Water
- 9 oz Turkey, 93% lean, ground, fresh or frozen, thawed
- 1 cup Green chili enchilada sauce
- 4 cups Black beans, low-sodium, canned, rinsed, drained
- 1 Tbsp + 1 tsp Taco seasoning, low-sodium
- ⅞ cup Pepper jack cheese, shredded
- - - Nonstick cooking spray
Quantity
- 3 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
- 1½ cups Brown rice, instant, uncooked
- 1½ cup Water
- 9 oz Turkey, 93% lean, ground, fresh or frozen, thawed
- 1 cup Green chili enchilada sauce
- 4 cups Black beans, low-sodium, canned, rinsed, drained
- 1 Tbsp + 1 tsp Taco seasoning, low-sodium
- ⅞ cup Pepper jack cheese, shredded
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
- 3 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
- 1½ cups Brown rice, instant, uncooked
- 1½ cup Water
- 9 oz Turkey, 93% lean, ground, fresh or frozen, thawed
- 1 cup Green chili enchilada sauce
- 4 cups Black beans, low-sodium, canned, rinsed, drained
- 1 Tbsp + 1 tsp Taco seasoning, low-sodium
- ⅞ cup Pepper jack cheese, shredded
- - - Nonstick cooking spray
Quantity
- 3 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
- 1½ cups Brown rice, instant, uncooked
- 1½ cup Water
- 9 oz Turkey, 93% lean, ground, fresh or frozen, thawed
- 1 cup Green chili enchilada sauce
- 4 cups Black beans, low-sodium, canned, rinsed, drained
- 1 Tbsp + 1 tsp Taco seasoning, low-sodium
- ⅞ cup Pepper jack cheese, shredded
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
- 3 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
- 1½ cups Brown rice, instant, uncooked
- 1½ cup Water
- 9 oz Turkey, 93% lean, ground, fresh or frozen, thawed
- 1 cup Green chili enchilada sauce
- 4 cups Black beans, low-sodium, canned, rinsed, drained
- 1 Tbsp + 1 tsp Taco seasoning, low-sodium
- ⅞ cup Pepper jack cheese, shredded
- - - Nonstick cooking spray
Quantity
- 3 Bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting)
- 1½ cups Brown rice, instant, uncooked
- 1½ cup Water
- 9 oz Turkey, 93% lean, ground, fresh or frozen, thawed
- 1 cup Green chili enchilada sauce
- 4 cups Black beans, low-sodium, canned, rinsed, drained
- 1 Tbsp + 1 tsp Taco seasoning, low-sodium
- ⅞ 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 in half lengthwise.
- 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 half pepper with 1¼ cup (10 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 half stuffed pepper. Serve immediately, or keep warm at 140 °F or higher.
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I AcceptNutrition INFORMATION
Taco-Seasoned Stuffed Peppers USDA Recipe for Family Child Care Homes
Amount Per Serving
1 half Taco-Seasoned Stuffed Pepper
Calories
305
Total Fat
7
g
11
%
Saturated Fat
3
g
19
%
Cholesterol
39
mg
13
%
Sodium
412
mg
18
%
Total Carbohydrate
41
g
14
%
Dietary Fiber
7
g
29
%
Total Sugars
3
g
3
%
Protein
20
g
40
%
Calcium
118
mg
12
%
Iron
3
mg
17
%
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