Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Stuffed Green Peppers (Ground Beef)
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 040 00
STUFFED GREEN PEPPERS (GROUND BEEF)
Yield 100
Portion 1 Half
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
342 cal
24 g
27 g
15 g
85 mg
960 mg
36 mg
Ingredient
Weight
Measure
Issue
TOMATO SAUCE
1 gal 2-1/2 qts
PEPPERS,GREEN,FRESH
17-1/4 lbs
3 gal 1-1/8 qts
21 lbs
WATER,BOILING
8-1/3 lbs
1 gal
1 gal 2 qts
STEAMED RICE
BEEF,GROUND,BULK,RAW,90% LEAN
24 lbs
2-7/8 lbs
2 qts 1/4 cup
3-1/4 lbs
ONIONS,FRESH,CHOPPED
SALT
5-1/8 oz
1/2 cup
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
WORCESTERSHIRE SAUCE
12-2/3 oz
1-1/2 cup
WATER
2-1/8 lbs
1 qts
2-1/8 lbs
1 qts
WATER
Method
1
Prepare Tomato Sauce, Recipe No O 015 00.
2
Cut each pepper in half lengthwise; remove core.
3
Place peppers in boiling water. Return to a boil; cook 1 minute. Drain well. Set aside for use in Step 6.
4
Prepare rice according to Recipe No. E 005 00.
Combine cooked rice, ground beef, onions, salt, pepper, Worcestershire sauce and water with 2 quarts tomato sauce. DO NOT
5
OVERMIX.
6
Fill each pepper with 3/4 cup beef mixture. Place filled peppers in roasting pans.
7
Pour 1 cup water around peppers in each pan.
8
Pour remaining sauce over peppers in each pan. Cover pans.
9
Bake about 1-1/2 hours at 350 F. or until tender. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold at
140 F. or higher for service.
 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_ground_beef.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Half |
| Calories: | 342 cal |
| Carbohydrates: | 24 g |
| Protein: | 27 g |
| Fat: | 15 g |
| Cholesterol: | 85 mg |
| Sodium: | 960 mg |
| Calcium: | 36 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| TOMATO SAUCE | 1 gal 2-1/2 qts | ||
| PEPPERS,GREEN,FRESH | 17-1/4 lbs | 3 gal 1-1/8 qts | 21 lbs |
| WATER,BOILING | 8-1/3 lbs | 1 gal | |
| STEAMED RICE | 1 gal 2 qts | ||
| BEEF,GROUND,BULK,RAW,90% LEAN | 24 lbs | ||
| ONIONS,FRESH,CHOPPED | 2-7/8 lbs | 2 qts 1/4 cup | 3-1/4 lbs |
| SALT | 5-1/8 oz | 1/2 cup | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| WORCESTERSHIRE SAUCE | 12-2/3 oz | 1-1/2 cup | |
| WATER | 2-1/8 lbs | 1 qts | |
| WATER | 2-1/8 lbs | 1 qts |
| Method: | |
|
1 Prepare Tomato Sauce, Recipe No O 015 00. 2 Cut each pepper in half lengthwise; remove core. 3 Place peppers in boiling water. Return to a boil; cook 1 minute. Drain well. Set aside for use in Step 6. 4 Prepare rice according to Recipe No. E 005 00. Combine cooked rice, ground beef, onions, salt, pepper, Worcestershire sauce and water with 2 quarts tomato sauce. DO NOT 5 OVERMIX. 6 Fill each pepper with 3/4 cup beef mixture. Place filled peppers in roasting pans. 7 Pour 1 cup water around peppers in each pan. 8 Pour remaining sauce over peppers in each pan. Cover pans. 9 Bake about 1-1/2 hours at 350 F. or until tender. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Hold at 140 F. or higher for service. |
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