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Stuffed Bell Pepper

Stuffed Bell Pepper
Print Recipe

Ingredients

Yields 50 Serving(s)

Quantity

Measure

Weight
JENNIE-O® Taco Seasoned Ground Turkey White and Dark CN, #285628 7 lb., 1 oz.
Tap water 1 qt., 2 c.
Whole grain brown rice, parboiled 1 lb., 9 oz.
Shredded cheddar cheese 1 lb., 9 oz.
Green bell peppers 25 ea.
Corn chips 4 lb., 11 oz.

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.

Nutrients Per Serving
Calories418 cal
Total Fat23 g
Saturated Fat6 g
Trans Fat0 g
Cholesterol 51 mg
Sodium593 mg
Total Carbohydrates40 g
Dietary Fiber3 g
Total Sugars*
Protein20 g
Potassium*
Iron2 g
Calcium90 mg
Vitamin A220 %
Vitamin C49 mg
Vitamin D0

*Indicates missing Nutrient Information.

Directions

Portion Size: 1 serving

  1. Cook rice according to package instructions.
  2. Heat taco meat using the boil-in-bag method or steamer method.
  3. Cut bell peppers in half from top to bottom, removing stem, ribs and seeds.
  4. In large mixing bowl, combine prepared taco meat and brown rice.
  5. Place pepper halves on lined sheet pans.
  6. Using a #16 scoop, place two (2) scoops of taco meat/rice mix in each pepper half.
  7. Cover sheet pan with foil.
  8. Preheat oven to 350°F and bake for 40 minutes.
  9. Take peppers out of the oven and sprinkle with shredded cheddar cheese.
  10. Bake an additional 10-15 minutes uncovered.
  11. 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.