Stuffed Bell Pepper

Portion Size:

DIRECTIONS

Cook rice according to package instructions.
Heat taco meat using the boil-in-bag method or steamer method.
Cut bell peppers in half from top to bottom, removing stem, ribs and seeds.
In large mixing bowl, combine prepared taco meat and brown rice.
Place pepper halves on lined sheet pans.
Using a #16 scoop, place two (2) scoops of taco meat/rice mix in each pepper half.
Cover sheet pan with foil.
Preheat oven to 350°F and bake for 40 minutes.
Take peppers out of the oven and sprinkle with shredded cheddar cheese.
Bake an additional 10-15 minutes uncovered.
Offer each student one pepper half and 1½ oz. corn chips to provide 2 oz. eq. Meat/Meat Alternate, 2 oz. eq. Whole Grain Rich, ½ cup Vegetable.

INGREDIENT JENNIE-O Taco Seasoned Ground Turkey White and Dark CN
50 SERVINGS MEASURE: WEIGHT: 7 lb., 1 oz.	100 SERVINGS MEASURE: WEIGHT: 14 lb., 2 oz.

INGREDIENT Tap water
50 SERVINGS MEASURE: WEIGHT: 1 qt., 2 c.	100 SERVINGS MEASURE: WEIGHT: 3 qt.

INGREDIENT Whole grain brown rice, parboiled
50 SERVINGS MEASURE: WEIGHT: 1 lb., 9 oz.	100 SERVINGS MEASURE: WEIGHT: 3 lb., 2 oz.

INGREDIENT Shredded cheddar cheese
50 SERVINGS MEASURE: WEIGHT: 1 lb., 9 oz.	100 SERVINGS MEASURE: WEIGHT: 3 lb., 2 oz.

INGREDIENT Green bell peppers
50 SERVINGS MEASURE: 25 ea. WEIGHT:	100 SERVINGS MEASURE: 50 ea. WEIGHT:

INGREDIENT Corn chips
50 SERVINGS MEASURE: WEIGHT: 4 lb., 11 oz.	100 SERVINGS MEASURE: WEIGHT: 9 lb., 6 oz.

NUTRIENTS PER SERVING
Calories	418 cal
Fat	23 g
Saturated Fat	6 g
Trans Fat	0 g
Cholesterol	51 mg
Sodium	593 mg
Carbohydrates	40 g
Dietary Fiber	3 g
Protein	20 g

2.26 oz. turkey taco meat provides 1½ oz. meat/meat alternate. ¼ c. brown rice provides ½ oz. eq. whole grain rich. ½ oz. shredded cheddar cheese provides ½ oz. meat/meat alternate. ½ c. green bell pepper provides ½ c. vegetable. 1½ oz. corn chips provides 1½ oz. eq. whole grain rich.

*For preparation by a food preparation establishment only, according to the food code or equivalent.

Stuffed Bell Pepper

Portion Size:

DIRECTIONS

Cook rice according to package instructions.
Heat taco meat using the boil-in-bag method or steamer method.
Cut bell peppers in half from top to bottom, removing stem, ribs and seeds.
In large mixing bowl, combine prepared taco meat and brown rice.
Place pepper halves on lined sheet pans.
Using a #16 scoop, place two (2) scoops of taco meat/rice mix in each pepper half.
Cover sheet pan with foil.
Preheat oven to 350°F and bake for 40 minutes.
Take peppers out of the oven and sprinkle with shredded cheddar cheese.
Bake an additional 10-15 minutes uncovered.
Offer each student one pepper half and 1½ oz. corn chips to provide 2 oz. eq. Meat/Meat Alternate, 2 oz. eq. Whole Grain Rich, ½ cup Vegetable.

INGREDIENTS	50 SERVINGS		100 SERVINGS
	MEASURE	WEIGHT	MEASURE	WEIGHT
JENNIE-O Taco Seasoned Ground Turkey White and Dark CN		7 lb., 1 oz.		14 lb., 2 oz.
Tap water		1 qt., 2 c.		3 qt.
Whole grain brown rice, parboiled		1 lb., 9 oz.		3 lb., 2 oz.
Shredded cheddar cheese		1 lb., 9 oz.		3 lb., 2 oz.
Green bell peppers	25 ea.		50 ea.
Corn chips		4 lb., 11 oz.		9 lb., 6 oz.

NUTRIENTS PER SERVING
Calories	418 cal	Fat	23 g	Saturated Fat	6 g
Trans Fat	0 g	Cholesterol	51 mg	Sodium	593 mg
Carbohydrates	40 g	Dietary Fiber	3 g	Protein	20 g

*For preparation by a food preparation establishment only, according to the food code or equivalent.

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Stuffed Bell Pepper

DIRECTIONS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

Stuffed Bell Pepper

DIRECTIONS

INGREDIENTS

50 SERVINGS

100 SERVINGS