Taco Seasoned Stuffed Peppers

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

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
¾ cup vegetable
1½ oz eq meat/meat alternate
1 oz eq grains
Crediting beans as a meat alternate
½ cup vegetable
2½ oz eq meat/meat alternate
1 oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
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Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr

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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Nutrition INFORMATION

Nutrition Facts
Taco-Seasoned Stuffed Peppers USDA Recipe for Family Child Care Centers
Amount Per Serving 1 half Taco-Seasoned Stuffed Pepper
Calories 305 Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 3g19%
Cholesterol 39mg13%
Sodium 412mg18%
Total Carbohydrates 41g14%
Dietary Fiber 7g29%
Total Sugars 3g3%
Protein 20g40%
Calcium 118mg12%
Iron 3mg17%
*
*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