Source: U.S. Department of Defence
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Stuffed Green Peppers (Ground Turkey)
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 040 02
STUFFED GREEN PEPPERS (GROUND TURKEY)
Yield 100
Portion 1 Half
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
269 cal
24 g
23 g
10 g
68 mg
1000 mg
51 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
TURKEY,GROUND,90% LEAN,RAW
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 turkey, onions, salt, pepper, Worcestershire sauce and water with 2 quarts tomato sauce. DO NOT
5
OVERMIX.
6
Fill each pepper with 3/4 cup turkey 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 165 F. or higher for 15 seconds. Hold at
140 F. or higher for service.
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| Yield: 100 | Portion: 1 Half |
| Calories: | 269 cal |
| Carbohydrates: | 24 g |
| Protein: | 23 g |
| Fat: | 10 g |
| Cholesterol: | 68 mg |
| Sodium: | 1000 mg |
| Calcium: | 51 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 | ||
| TURKEY,GROUND,90% LEAN,RAW | 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 turkey, onions, salt, pepper, Worcestershire sauce and water with 2 quarts tomato sauce. DO NOT 5 OVERMIX. 6 Fill each pepper with 3/4 cup turkey 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 165 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