Cook Time: 30 Min.

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 325°F

Nutritional Content

Allergens: Rice; Peppers Bell; Tomato; Garlic; AllergenEggs; AllergenWheat; AllergenMilk; AllergenSoy; AllergenSulphites; Onion, Corn

Calories: 140 Kcal

Carbohydrates: 14 g

Protein: 10 g

Total Fat: 6 g

Calcium: 100 mg

Sodium: 380 mg

Ingredients

10 Servings

• Pepper, Green Fresh 5 each

• Rice, Brown Raw 1/3 Cup

• Burger, Vegt Patty 1 1/4 Cup

• Onion, Yellow Chopped Fine 2 Tbsp 3 tsp

• Pepper, Green Fresh Chopped Fine 1 Tbsp

• Pimento, Pieces Cnd 1 Tbsp

• Margarine, Solids 1 Tbsp

• Water, Tap 3/4 Cup

• Tomato Paste, Cnd 1/4 Cup

• Garlic, Powder 1/4 tsp

• Paprika 1/4 tsp

• Salt, Iodized 3/4 tsp

• Basil, Dried Leaves 1/8 tsp

• Thyme, Ground 1/8 tsp

• Cornstarch 2 tsp

• Molasses, Blackstrap 1 tsp

• Cheese, Cheddar Shredded 1 Cup

25 Servings

• Pepper, Green Fresh 12.5 each

• Rice, Brown Raw 3/4 Cup

• Burger, Vegt Patty 3 Cup

• Onion, Yellow Chopped Fine 1/2 Cup

• Pepper, Green Fresh Chopped Fine 2 Tbsp 2 tsp

• Pimento, Pieces Cnd 2 Tbsp 2 tsp

• Margarine, Solids 2 Tbsp 2 tsp

• Water, Tap 2 Cup

• Tomato Paste, Cnd 2/3 Cup

• Garlic, Powder 3/4 tsp

• Paprika 3/4 tsp

• Salt, Iodized 1 3/4 tsp

• Basil, Dried Leaves 1/4 tsp

• Thyme, Ground 1/4 tsp

• Cornstarch 1 Tbsp 2 tsp

• Molasses, Blackstrap 2 tsp

• Cheese, Cheddar Shredded 2 1/2 Cup

50 Servings

• Pepper, Green Fresh 25 each

• Rice, Brown Raw 1 2/3 Cup

• Burger, Vegt Patty 1 1/2 Qt

• Onion, Yellow Chopped Fine 1 Cup

• Pepper, Green Fresh Chopped Fine 1/3 Cup

• Pimento, Pieces Cnd 1/3 Cup

• Margarine, Solids 1/3 Cup

• Water, Tap 3 3/4 Cup

• Tomato Paste, Cnd 2/3 Cup

• Garlic, Powder 1 1/4 tsp

• Paprika 1 3/4 tsp

• Salt, Iodized 1 Tbsp

• Basil, Dried Leaves 3/4 tsp

• Thyme, Ground 3/4 tsp

• Cornstarch 3 Tbsp 1 tsp

• Molasses, Blackstrap 1 Tbsp 2 tsp

• Cheese, Cheddar Shredded 1 1/4 Qt

100 Servings

• Pepper, Green Fresh 50 each

• Rice, Brown Raw 3 1/3 Cup

• Burger, Vegt Patty 3 Qt

• Onion, Yellow Chopped Fine 1 3/4 Cup

• Pepper, Green Fresh Chopped Fine 2/3 Cup

• Pimento, Pieces Cnd 2/3 Cup

• Margarine, Solids 2/3 Cup

• Water, Tap 2 Qt

• Tomato Paste, Cnd 2 1/2 Cup

• Garlic, Powder 1 Tbsp

• Paprika 1 Tbsp

• Salt, Iodized 2 Tbsp 1 tsp

• Basil, Dried Leaves 1 1/4 tsp

• Thyme, Ground 1 1/4 tsp

• Cornstarch 1/2 Cup

• Molasses, Blackstrap 3 Tbsp

• Cheese, Cheddar Shredded 2 1/2 Qt

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Cut peppers in half, remove cores, and place in pan, open side up.

3. Sprinkle with salt. Steam 6 min. Drain and arrange on baking sheet.

4. Spanish Sauce: Braise onion, peppers and pimentos in margarine for 15 min.

5. Prepare rice per manufacturer’s instructions.

6. Place rice in mixing bowl; add Spanish sauce and beef. Mix well.

7. Add water and tomato paste. Bring to boil and simmer for 10 min.

8. Add seasonings and thicken with cornstarch if necessary.

9. Place #16 scoop mixture in each half pepper.

10. Bake 30 min at 325F/162C. Sprinkle cheese over peppers and return to oven until melted.

11. For Milk & Cheese or non-hazardous items: Cook internal temp of 145F/62C held for 15 sec.

12. CCP — Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

    
    
    Print Recipe here