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Vegetable Stuffed Peppers
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 176 00
VEGETABLE STUFFED PEPPERS
Yield 100
Portion 2 Halves
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
368 cal
50 g
13 g
15 g
21 mg
1163 mg
218 mg
Ingredient
Weight
Measure
Issue
TOMATO SAUCE
3 gal 2 qts
PEPPERS,GREEN,FRESH
32 lbs
6 gal 3/8 qts
39 lbs
WATER,BOILING
83-5/8 lbs
10 gal
8-3/4 lbs
1 gal 2 qts
CORN,CANNED,WHOLE KERNEL,DRAINED
BEANS,KIDNEY,DARK RED,CANNED,DRAINED
8-1/4 lbs
1 gal 1-1/4 qts
STEAMED RICE
1 gal 2 qts
TOMATOES,FRESH,SLICED
2 lbs
1 qts 1 cup
2 lbs
ONIONS,FRESH,CHOPPED
2-7/8 lbs
2 qts 1/8 cup
3-1/4 lbs
1/3 oz
1 tbsp
GARLIC POWDER
PARSLEY,FRESH,BUNCH,CHOPPED
4-1/4 oz
2 cup
4-1/2 oz
1-1/4 oz
2 tbsp
SALT
PEPPER,BLACK,GROUND
5/8 oz
2-2/3 tbsp
PEPPER,RED,GROUND
1/8 oz
1/3 tsp
CUMIN,GROUND
7/8 oz
1/4 cup 1/3 tbsp
CHILI POWDER,DARK,GROUND
3-1/8 oz
3/4 cup
CHEESE,CHEDDAR,SHREDDED
4-1/2 lbs
1 gal 1/2 qts
OIL,SALAD
7-2/3 oz
1 cup
3-2/3 lbs
1 qts 3 cup
WATER
Method
1
Prepare 2 recipes Tomato Sauce, Recipe No. O 015 00 or use prepared tomato sauce. CCP: Hold at 140 F. or higher.
2
Cut each pepper in half lengthwise; remove core.
3
Place peppers in boiling water. Return to a boil; cook 1 minute. Drain well.
4
Drain corn and beans. Rinse beans. Drain well.
Combine corn, beans, cooked rice, tomatoes, onions, garlic, parsley, salt, peppers, cumin, chili powder, oil, and cheese. Mix
5
lightly.
6
Fill each pepper with 1/2 cup vegetable-rice mixture. Place peppers in pans.
7
Pour 1/2 cup water around peppers in each steam table pan.
8
Pour 3-1/3 cups tomato sauce over peppers each pan. Cover.
9
Using a convection oven bake at 325 F. for 40 minutes or until thoroughly heated on high fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 4, 12 pounds canned pinto or black beans may be used per 100 portions. Drain beans.
2 In Step 4, 9-1/8 pounds frozen corn may be used, per 100 servings.
3 In Step 6, 9 pounds cooked brown rice may be used, per 100 servings. Cook according to Recipe No. E 005 05.



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Vegetable Stuffed Peppers

Yield: 100 Portion: 2 Halves
Calories: 368 cal
Carbohydrates: 50 g
Protein: 13 g
Fat: 15 g
Cholesterol: 21 mg
Sodium: 1163 mg
Calcium: 218 mg

Ingredient Weight Measure Issue
TOMATO SAUCE 3 gal 2 qts
PEPPERS,GREEN,FRESH 32 lbs 6 gal 3/8 qts 39 lbs
WATER,BOILING 83-5/8 lbs 10 gal
CORN,CANNED,WHOLE KERNEL,DRAINED 8-3/4 lbs 1 gal 2 qts
BEANS,KIDNEY,DARK RED,CANNED,DRAINED 8-1/4 lbs 1 gal 1-1/4 qts
STEAMED RICE 1 gal 2 qts
TOMATOES,FRESH,SLICED 2 lbs 1 qts 1 cup 2 lbs
ONIONS,FRESH,CHOPPED 2-7/8 lbs 2 qts 1/8 cup 3-1/4 lbs
GARLIC POWDER 1/3 oz 1 tbsp
PARSLEY,FRESH,BUNCH,CHOPPED 4-1/4 oz 2 cup 4-1/2 oz
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 5/8 oz 2-2/3 tbsp
PEPPER,RED,GROUND 1/8 oz 1/3 tsp
CUMIN,GROUND 7/8 oz 1/4 cup 1/3 tbsp
CHILI POWDER,DARK,GROUND 3-1/8 oz 3/4 cup
CHEESE,CHEDDAR,SHREDDED 4-1/2 lbs 1 gal 1/2 qts
OIL,SALAD 7-2/3 oz 1 cup
WATER 3-2/3 lbs 1 qts 3 cup

Method:
1
Prepare 2 recipes Tomato Sauce, Recipe No. O 015 00 or use prepared tomato sauce. CCP: Hold at 140 F. or higher.
2
Cut each pepper in half lengthwise; remove core.
3
Place peppers in boiling water. Return to a boil; cook 1 minute. Drain well.
4
Drain corn and beans. Rinse beans. Drain well.
Combine corn, beans, cooked rice, tomatoes, onions, garlic, parsley, salt, peppers, cumin, chili powder, oil, and cheese. Mix
5
lightly.
6
Fill each pepper with 1/2 cup vegetable-rice mixture. Place peppers in pans.
7
Pour 1/2 cup water around peppers in each steam table pan.
8
Pour 3-1/3 cups tomato sauce over peppers each pan. Cover.
9
Using a convection oven bake at 325 F. for 40 minutes or until thoroughly heated on high fan, closed vent. CCP: Internal
temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 In Step 4, 12 pounds canned pinto or black beans may be used per 100 portions. Drain beans.
2 In Step 4, 9-1/8 pounds frozen corn may be used, per 100 servings.
3 In Step 6, 9 pounds cooked brown rice may be used, per 100 servings. Cook according to Recipe No. E 005 05.

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/vegetable_stuffed_peppers.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence