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

Ingredients
 

25 Servings

    Weight

    • 2 lb 10 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
    • 11 oz - Brown rice, instant, uncooked
    • 25 fl oz Water
    • 1 lb 14 oz Turkey, 93% lean, ground, fresh or frozen, thawed
    • - - Green chili enchilada sauce
    • 4 lb 11 oz (about 1 #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
    • - - Taco seasoning, low-sodium
    • 10 oz Pepper jack cheese, shredded
    • - - Nonstick cooking spray
    • - - *See Marketing Guide

    Measure

    • 8½ - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
    • 3⅛ cups Brown rice, instant, uncooked
    • 3⅛ cups Water
    • - - Turkey, 93% lean, ground, fresh or frozen, thawed
    • 3 cups +2 Tbsp Green chili enchilada sauce
    • 3 qt + ¾ cup Black beans, low-sodium, canned, rinsed, drained* (see notes)
    • ¼ cup + 2 Tbsp Taco seasoning, low-sodium
    • 2½ cups Pepper jack cheese, shredded
    • 3 sprays Nonstick cooking spray
    • - - *See Marketing Guide

    50 Servings

      Weight

      • 5 lb 4 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
      • 1 lb 6 oz Brown rice, instant, uncooked
      • 50 fl oz Water
      • 3 lb 12 oz Turkey, 93% lean, ground, fresh or frozen, thawed
      • - - Green chili enchilada sauce
      • 9 lb 6 oz ( about 1⅓ #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
      • - - Taco seasoning, low-sodium
      • 1 lb 4 oz Pepper jack cheese, shredded
      • - - Nonstick cooking spray
      • - - *See Marketing Guide

      Measure

      • 17 - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
      • 1 qt + 2¼ cup Brown rice, instant, uncooked
      • 1 qt + 2¼ cup Water
      • - - Turkey, 93% lean, ground, fresh or frozen, thawed
      • 1 qt +2¼ cups Green chili enchilada sauce
      • 1 gal + 2 qt+ 1½ cups Black beans, low-sodium, canned, rinsed, drained* (see notes)
      • ½ cup Taco seasoning, low-sodium
      • 1 qt + 1 cup Pepper jack cheese, shredded
      • 4 sprays Nonstick cooking spray
      • - - *See Marketing Guide

      Quantity
       

      25 Servings

        Weight

        • 2 lb 10 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
        • 11 oz - Brown rice, instant, uncooked
        • 25 fl oz Water
        • 1 lb 14 oz Turkey, 93% lean, ground, fresh or frozen, thawed
        • - - Green chili enchilada sauce
        • 4 lb 11 oz (about 1 #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
        • - - Taco seasoning, low-sodium
        • 10 oz Pepper jack cheese, shredded
        • - - Nonstick cooking spray
        • - - *See Marketing Guide

        Measure

        • 8½ - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
        • 3⅛ cups Brown rice, instant, uncooked
        • 3⅛ cups Water
        • - - Turkey, 93% lean, ground, fresh or frozen, thawed
        • 3 cups +2 Tbsp Green chili enchilada sauce
        • 3 qt + ¾ cup Black beans, low-sodium, canned, rinsed, drained* (see notes)
        • ¼ cup + 2 Tbsp Taco seasoning, low-sodium
        • 2½ cups Pepper jack cheese, shredded
        • 3 sprays Nonstick cooking spray
        • - - *See Marketing Guide

        50 Servings

          Weight

          • 5 lb 4 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
          • 1 lb 6 oz Brown rice, instant, uncooked
          • 50 fl oz Water
          • 3 lb 12 oz Turkey, 93% lean, ground, fresh or frozen, thawed
          • - - Green chili enchilada sauce
          • 9 lb 6 oz ( about 1⅓ #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
          • - - Taco seasoning, low-sodium
          • 1 lb 4 oz Pepper jack cheese, shredded
          • - - Nonstick cooking spray
          • - - *See Marketing Guide

          Measure

          • 17 - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
          • 1 qt + 2¼ cup Brown rice, instant, uncooked
          • 1 qt + 2¼ cup Water
          • - - Turkey, 93% lean, ground, fresh or frozen, thawed
          • 1 qt +2¼ cups Green chili enchilada sauce
          • 1 gal + 2 qt+ 1½ cups Black beans, low-sodium, canned, rinsed, drained* (see notes)
          • ½ cup Taco seasoning, low-sodium
          • 1 qt + 1 cup Pepper jack cheese, shredded
          • 4 sprays Nonstick cooking spray
          • - - *See Marketing Guide

          Ingredients
           

          25 Servings

            Weight

            • 2 lb 10 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
            • 11 oz - Brown rice, instant, uncooked
            • 25 fl oz Water
            • 1 lb 14 oz Turkey, 93% lean, ground, fresh or frozen, thawed
            • - - Green chili enchilada sauce
            • 4 lb 11 oz (about 1 #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
            • - - Taco seasoning, low-sodium
            • 10 oz Pepper jack cheese, shredded
            • - - Nonstick cooking spray
            • - - *See Marketing Guide

            Measure

            • 8½ - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
            • 3⅛ cups Brown rice, instant, uncooked
            • 3⅛ cups Water
            • - - Turkey, 93% lean, ground, fresh or frozen, thawed
            • 3 cups +2 Tbsp Green chili enchilada sauce
            • 3 qt + ¾ cup Black beans, low-sodium, canned, rinsed, drained* (see notes)
            • ¼ cup + 2 Tbsp Taco seasoning, low-sodium
            • 2½ cups Pepper jack cheese, shredded
            • 3 sprays Nonstick cooking spray
            • - - *See Marketing Guide

            50 Servings

              Weight

              • 5 lb 4 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
              • 1 lb 6 oz Brown rice, instant, uncooked
              • 50 fl oz Water
              • 3 lb 12 oz Turkey, 93% lean, ground, fresh or frozen, thawed
              • - - Green chili enchilada sauce
              • 9 lb 6 oz ( about 1⅓ #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
              • - - Taco seasoning, low-sodium
              • 1 lb 4 oz Pepper jack cheese, shredded
              • - - Nonstick cooking spray
              • - - *See Marketing Guide

              Measure

              • 17 - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
              • 1 qt + 2¼ cup Brown rice, instant, uncooked
              • 1 qt + 2¼ cup Water
              • - - Turkey, 93% lean, ground, fresh or frozen, thawed
              • 1 qt +2¼ cups Green chili enchilada sauce
              • 1 gal + 2 qt+ 1½ cups Black beans, low-sodium, canned, rinsed, drained* (see notes)
              • ½ cup Taco seasoning, low-sodium
              • 1 qt + 1 cup Pepper jack cheese, shredded
              • 4 sprays Nonstick cooking spray
              • - - *See Marketing Guide

              Quantity
               

              25 Servings

                Weight

                • 2 lb 10 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                • 11 oz - Brown rice, instant, uncooked
                • 25 fl oz Water
                • 1 lb 14 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                • - - Green chili enchilada sauce
                • 4 lb 11 oz (about 1 #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                • - - Taco seasoning, low-sodium
                • 10 oz Pepper jack cheese, shredded
                • - - Nonstick cooking spray
                • - - *See Marketing Guide

                Measure

                • 8½ - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                • 3⅛ cups Brown rice, instant, uncooked
                • 3⅛ cups Water
                • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                • 3 cups +2 Tbsp Green chili enchilada sauce
                • 3 qt + ¾ cup Black beans, low-sodium, canned, rinsed, drained* (see notes)
                • ¼ cup + 2 Tbsp Taco seasoning, low-sodium
                • 2½ cups Pepper jack cheese, shredded
                • 3 sprays Nonstick cooking spray
                • - - *See Marketing Guide

                50 Servings

                  Weight

                  • 5 lb 4 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                  • 1 lb 6 oz Brown rice, instant, uncooked
                  • 50 fl oz Water
                  • 3 lb 12 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                  • - - Green chili enchilada sauce
                  • 9 lb 6 oz ( about 1⅓ #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                  • - - Taco seasoning, low-sodium
                  • 1 lb 4 oz Pepper jack cheese, shredded
                  • - - Nonstick cooking spray
                  • - - *See Marketing Guide

                  Measure

                  • 17 - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                  • 1 qt + 2¼ cup Brown rice, instant, uncooked
                  • 1 qt + 2¼ cup Water
                  • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                  • 1 qt +2¼ cups Green chili enchilada sauce
                  • 1 gal + 2 qt+ 1½ cups Black beans, low-sodium, canned, rinsed, drained* (see notes)
                  • ½ cup Taco seasoning, low-sodium
                  • 1 qt + 1 cup Pepper jack cheese, shredded
                  • 4 sprays Nonstick cooking spray
                  • - - *See Marketing Guide
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 2 lb 10 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                    • 11 oz - Brown rice, instant, uncooked
                    • 25 fl oz Water
                    • 1 lb 14 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                    • - - Green chili enchilada sauce
                    • 4 lb 11 oz (about 1 #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                    • - - Taco seasoning, low-sodium
                    • 10 oz Pepper jack cheese, shredded
                    • - - Nonstick cooking spray
                    • - - *See Marketing Guide

                    Measure

                    • 8½ - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                    • 3⅛ cups Brown rice, instant, uncooked
                    • 3⅛ cups Water
                    • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                    • 3 cups +2 Tbsp Green chili enchilada sauce
                    • 3 qt + ¾ cup Black beans, low-sodium, canned, rinsed, drained* (see notes)
                    • ¼ cup + 2 Tbsp Taco seasoning, low-sodium
                    • 2½ cups Pepper jack cheese, shredded
                    • 3 sprays Nonstick cooking spray
                    • - - *See Marketing Guide

                    50 Servings

                      Weight

                      • 5 lb 4 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                      • 1 lb 6 oz Brown rice, instant, uncooked
                      • 50 fl oz Water
                      • 3 lb 12 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                      • - - Green chili enchilada sauce
                      • 9 lb 6 oz ( about 1⅓ #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                      • - - Taco seasoning, low-sodium
                      • 1 lb 4 oz Pepper jack cheese, shredded
                      • - - Nonstick cooking spray
                      • - - *See Marketing Guide

                      Measure

                      • 17 - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                      • 1 qt + 2¼ cup Brown rice, instant, uncooked
                      • 1 qt + 2¼ cup Water
                      • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                      • 1 qt +2¼ cups Green chili enchilada sauce
                      • 1 gal + 2 qt+ 1½ cups Black beans, low-sodium, canned, rinsed, drained* (see notes)
                      • ½ cup Taco seasoning, low-sodium
                      • 1 qt + 1 cup Pepper jack cheese, shredded
                      • 4 sprays Nonstick cooking spray
                      • - - *See Marketing Guide

                      Quantity
                       

                      25 Servings

                        Weight

                        • 2 lb 10 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                        • 11 oz - Brown rice, instant, uncooked
                        • 25 fl oz Water
                        • 1 lb 14 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                        • - - Green chili enchilada sauce
                        • 4 lb 11 oz (about 1 #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                        • - - Taco seasoning, low-sodium
                        • 10 oz Pepper jack cheese, shredded
                        • - - Nonstick cooking spray
                        • - - *See Marketing Guide

                        Measure

                        • 8½ - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                        • 3⅛ cups Brown rice, instant, uncooked
                        • 3⅛ cups Water
                        • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                        • 3 cups +2 Tbsp Green chili enchilada sauce
                        • 3 qt + ¾ cup Black beans, low-sodium, canned, rinsed, drained* (see notes)
                        • ¼ cup + 2 Tbsp Taco seasoning, low-sodium
                        • 2½ cups Pepper jack cheese, shredded
                        • 3 sprays Nonstick cooking spray
                        • - - *See Marketing Guide

                        50 Servings

                          Weight

                          • 5 lb 4 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                          • 1 lb 6 oz Brown rice, instant, uncooked
                          • 50 fl oz Water
                          • 3 lb 12 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                          • - - Green chili enchilada sauce
                          • 9 lb 6 oz ( about 1⅓ #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                          • - - Taco seasoning, low-sodium
                          • 1 lb 4 oz Pepper jack cheese, shredded
                          • - - Nonstick cooking spray
                          • - - *See Marketing Guide

                          Measure

                          • 17 - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                          • 1 qt + 2¼ cup Brown rice, instant, uncooked
                          • 1 qt + 2¼ cup Water
                          • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                          • 1 qt +2¼ cups Green chili enchilada sauce
                          • 1 gal + 2 qt+ 1½ cups Black beans, low-sodium, canned, rinsed, drained* (see notes)
                          • ½ cup Taco seasoning, low-sodium
                          • 1 qt + 1 cup Pepper jack cheese, shredded
                          • 4 sprays Nonstick cooking spray
                          • - - *See Marketing Guide
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 2 lb 10 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                            • 11 oz - Brown rice, instant, uncooked
                            • 25 fl oz Water
                            • 1 lb 14 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                            • - - Green chili enchilada sauce
                            • 4 lb 11 oz (about 1 #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                            • - - Taco seasoning, low-sodium
                            • 10 oz Pepper jack cheese, shredded
                            • - - Nonstick cooking spray
                            • - - *See Marketing Guide

                            Measure

                            • 8½ - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                            • 3⅛ cups Brown rice, instant, uncooked
                            • 3⅛ cups Water
                            • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                            • 3 cups +2 Tbsp Green chili enchilada sauce
                            • 3 qt + ¾ cup Black beans, low-sodium, canned, rinsed, drained* (see notes)
                            • ¼ cup + 2 Tbsp Taco seasoning, low-sodium
                            • 2½ cups Pepper jack cheese, shredded
                            • 3 sprays Nonstick cooking spray
                            • - - *See Marketing Guide

                            50 Servings

                              Weight

                              • 5 lb 4 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                              • 1 lb 6 oz Brown rice, instant, uncooked
                              • 50 fl oz Water
                              • 3 lb 12 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                              • - - Green chili enchilada sauce
                              • 9 lb 6 oz ( about 1⅓ #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                              • - - Taco seasoning, low-sodium
                              • 1 lb 4 oz Pepper jack cheese, shredded
                              • - - Nonstick cooking spray
                              • - - *See Marketing Guide

                              Measure

                              • 17 - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                              • 1 qt + 2¼ cup Brown rice, instant, uncooked
                              • 1 qt + 2¼ cup Water
                              • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                              • 1 qt +2¼ cups Green chili enchilada sauce
                              • 1 gal + 2 qt+ 1½ cups Black beans, low-sodium, canned, rinsed, drained* (see notes)
                              • ½ cup Taco seasoning, low-sodium
                              • 1 qt + 1 cup Pepper jack cheese, shredded
                              • 4 sprays Nonstick cooking spray
                              • - - *See Marketing Guide

                              Quantity
                               

                              25 Servings

                                Weight

                                • 2 lb 10 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                • 11 oz - Brown rice, instant, uncooked
                                • 25 fl oz Water
                                • 1 lb 14 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                                • - - Green chili enchilada sauce
                                • 4 lb 11 oz (about 1 #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                • - - Taco seasoning, low-sodium
                                • 10 oz Pepper jack cheese, shredded
                                • - - Nonstick cooking spray
                                • - - *See Marketing Guide

                                Measure

                                • 8½ - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                • 3⅛ cups Brown rice, instant, uncooked
                                • 3⅛ cups Water
                                • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                                • 3 cups +2 Tbsp Green chili enchilada sauce
                                • 3 qt + ¾ cup Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                • ¼ cup + 2 Tbsp Taco seasoning, low-sodium
                                • 2½ cups Pepper jack cheese, shredded
                                • 3 sprays Nonstick cooking spray
                                • - - *See Marketing Guide

                                50 Servings

                                  Weight

                                  • 5 lb 4 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                  • 1 lb 6 oz Brown rice, instant, uncooked
                                  • 50 fl oz Water
                                  • 3 lb 12 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                                  • - - Green chili enchilada sauce
                                  • 9 lb 6 oz ( about 1⅓ #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                  • - - Taco seasoning, low-sodium
                                  • 1 lb 4 oz Pepper jack cheese, shredded
                                  • - - Nonstick cooking spray
                                  • - - *See Marketing Guide

                                  Measure

                                  • 17 - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                  • 1 qt + 2¼ cup Brown rice, instant, uncooked
                                  • 1 qt + 2¼ cup Water
                                  • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                                  • 1 qt +2¼ cups Green chili enchilada sauce
                                  • 1 gal + 2 qt+ 1½ cups Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                  • ½ cup Taco seasoning, low-sodium
                                  • 1 qt + 1 cup Pepper jack cheese, shredded
                                  • 4 sprays Nonstick cooking spray
                                  • - - *See Marketing Guide
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 2 lb 10 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                    • 11 oz - Brown rice, instant, uncooked
                                    • 25 fl oz Water
                                    • 1 lb 14 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                                    • - - Green chili enchilada sauce
                                    • 4 lb 11 oz (about 1 #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                    • - - Taco seasoning, low-sodium
                                    • 10 oz Pepper jack cheese, shredded
                                    • - - Nonstick cooking spray
                                    • - - *See Marketing Guide

                                    Measure

                                    • 8½ - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                    • 3⅛ cups Brown rice, instant, uncooked
                                    • 3⅛ cups Water
                                    • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                                    • 3 cups +2 Tbsp Green chili enchilada sauce
                                    • 3 qt + ¾ cup Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                    • ¼ cup + 2 Tbsp Taco seasoning, low-sodium
                                    • 2½ cups Pepper jack cheese, shredded
                                    • 3 sprays Nonstick cooking spray
                                    • - - *See Marketing Guide

                                    50 Servings

                                      Weight

                                      • 5 lb 4 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                      • 1 lb 6 oz Brown rice, instant, uncooked
                                      • 50 fl oz Water
                                      • 3 lb 12 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                                      • - - Green chili enchilada sauce
                                      • 9 lb 6 oz ( about 1⅓ #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                      • - - Taco seasoning, low-sodium
                                      • 1 lb 4 oz Pepper jack cheese, shredded
                                      • - - Nonstick cooking spray
                                      • - - *See Marketing Guide

                                      Measure

                                      • 17 - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                      • 1 qt + 2¼ cup Brown rice, instant, uncooked
                                      • 1 qt + 2¼ cup Water
                                      • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                                      • 1 qt +2¼ cups Green chili enchilada sauce
                                      • 1 gal + 2 qt+ 1½ cups Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                      • ½ cup Taco seasoning, low-sodium
                                      • 1 qt + 1 cup Pepper jack cheese, shredded
                                      • 4 sprays Nonstick cooking spray
                                      • - - *See Marketing Guide

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 2 lb 10 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                        • 11 oz - Brown rice, instant, uncooked
                                        • 25 fl oz Water
                                        • 1 lb 14 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                                        • - - Green chili enchilada sauce
                                        • 4 lb 11 oz (about 1 #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                        • - - Taco seasoning, low-sodium
                                        • 10 oz Pepper jack cheese, shredded
                                        • - - Nonstick cooking spray
                                        • - - *See Marketing Guide

                                        Measure

                                        • 8½ - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                        • 3⅛ cups Brown rice, instant, uncooked
                                        • 3⅛ cups Water
                                        • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                                        • 3 cups +2 Tbsp Green chili enchilada sauce
                                        • 3 qt + ¾ cup Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                        • ¼ cup + 2 Tbsp Taco seasoning, low-sodium
                                        • 2½ cups Pepper jack cheese, shredded
                                        • 3 sprays Nonstick cooking spray
                                        • - - *See Marketing Guide

                                        50 Servings

                                          Weight

                                          • 5 lb 4 oz Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                          • 1 lb 6 oz Brown rice, instant, uncooked
                                          • 50 fl oz Water
                                          • 3 lb 12 oz Turkey, 93% lean, ground, fresh or frozen, thawed
                                          • - - Green chili enchilada sauce
                                          • 9 lb 6 oz ( about 1⅓ #10 can) Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                          • - - Taco seasoning, low-sodium
                                          • 1 lb 4 oz Pepper jack cheese, shredded
                                          • - - Nonstick cooking spray
                                          • - - *See Marketing Guide

                                          Measure

                                          • 17 - Bell peppers, large, red or orange, fresh* (gently wash bell peppers before cutting)
                                          • 1 qt + 2¼ cup Brown rice, instant, uncooked
                                          • 1 qt + 2¼ cup Water
                                          • - - Turkey, 93% lean, ground, fresh or frozen, thawed
                                          • 1 qt +2¼ cups Green chili enchilada sauce
                                          • 1 gal + 2 qt+ 1½ cups Black beans, low-sodium, canned, rinsed, drained* (see notes)
                                          • ½ cup Taco seasoning, low-sodium
                                          • 1 qt + 1 cup Pepper jack cheese, shredded
                                          • 4 sprays Nonstick cooking spray
                                          • - - *See Marketing Guide
                                          *See Marketing Guide

                                          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

                                          Nutrition Facts
                                          Taco-Seasoned Stuffed Peppers USDA Recipe for Child Care Centers
                                          Amount Per Serving 1 quarter Taco-Seasoned Stuffed Pepper
                                          Calories 182 Calories from Fat 45
                                          % Daily Value*
                                          Total Fat 5g8%
                                          Saturated Fat 2g13%
                                          Cholesterol 30mg10%
                                          Sodium 298mg13%
                                          Total Carbohydrate 20g7%
                                          Dietary Fiber 3g13%
                                          Total Sugars 2g2%
                                          Protein 13g26%
                                          Calcium 79mg8%
                                          Iron 2mg11%
                                          *
                                          *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