Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Stuffed Green Peppers (Frozen)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 040 01
STUFFED GREEN PEPPERS (FROZEN)
Yield 100
Portion 1 Pepper
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
260 cal
26 g
16 g
10 g
50 mg
1429 mg
43 mg
Ingredient
Weight
Measure
Issue
PEPPERS,STUFFED
50 lbs
SAUCE,TOMATO,CANNED
14 lbs
1 gal 2-1/2 qts
Method
1 Pour tomato sauce evenly over peppers. Follow manufacturer's directions for cooking stuffed peppers. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds. Hold at 140 F. or higher.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/meat_fish_and_poultry/stuffed_green_peppers_frozen.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Pepper |
| Calories: | 260 cal |
| Carbohydrates: | 26 g |
| Protein: | 16 g |
| Fat: | 10 g |
| Cholesterol: | 50 mg |
| Sodium: | 1429 mg |
| Calcium: | 43 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PEPPERS,STUFFED | 50 lbs | ||
| SAUCE,TOMATO,CANNED | 14 lbs | 1 gal 2-1/2 qts |
| Method: | |
|
1 Pour tomato sauce evenly over peppers. Follow manufacturer's directions for cooking stuffed peppers. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence