Taco-Seasoned Stuffed Peppers - Age 3-5 - Directions, Ingredients, Nutrition, Crediting

Sep 27, 2026

Uploaded by Pentious

Colorful Taco-Seasoned Stuffed Peppers recipe for ages 3–5, making 6 servings with 25 minutes prep and 35 minutes cook time. Instructions cover handwashing, oven preheating to 400 °F, prepping peppers, microwaving rice until tender, browning turkey to 165 °F, combining rice, enchilada sauce, black beans, and taco seasoning, then stuffing and baking until heated to safe internal temperatures. Includes ingredient list, nutrition facts per 1 quarter, allergen and whole-grain notes, and CACFP crediting guidance for beans, meat/meat alternates, and grains.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages2

Reading Time5 min

AccessFree to download

DIRECTIONS

INGREDIENTS

NUTRITION INFORMATION

CACFP CREDITING INFORMATION

CHEF TIPS

Tacos don’t need a shell. Stuff sweet bell peppers with taco-seasoned meat and beans for a colorful and tasty meal. Ages: 3–5 years Makes: 6 servings Prep time: 25 minutes Cook time: 35 minutes Taco-Seasoned Stuffed Peppers the DIRECTIONS 1. Wash hands with soap and water for at least 20 seconds. 2. Preheat oven to 400 °F. 3. Cut peppers into quarters. 4. In a small microwave-safe bowl, add rice and water. Cover. Place in the microwave. Cook for 6 minutes or until rice is tender. Remove from the microwave. Fluff with a fork. Allow rice to cool for 5 minutes. 5. In a medium skillet, brown turkey on medium-high heat, about 5–6 minutes. Heat to an internal temperature of 165 °For higher for at least 15 seconds. Wash hands after touching uncooked ground turkey. the INGREDIENTS 2 bell peppers, large, red or orange, fresh (gently wash bell peppers before cutting) ¾ cup brown rice, instant, uncooked ¾ cup water 7 oz turkey, 93% lean, ground, fresh or frozen, thawed ¾ cup green chili enchilada sauce 3 cups black beans, low-sodium, canned, rinsed, drained 1 Tbsp taco seasoning, low-sodium ¾ cup pepper jack cheese, shredded Nonstick cooking spray 6. Add cooked brown rice, green chili enchilada sauce, black beans, and taco seasoning. Cook for 3 more minutes. Heat to 140 °F or higher for at least 15 seconds. 7. Remove from heat. Add cheese. Stir. 8. Stuff each quarter pepper with ¾ cup (6 oz) packed filling. 9. Spray a baking dish 9” X 13” with nonstick cooking spray. Place stuffed peppers in dish. Bake in the oven for 15–20 minutes. Heat to an internal temperature of 140 °For higher for at least 15 seconds. 10. Serve 1 quarter stuffed pepper. Serve immediately, or keep warm at 140 °F or higher. Food and Nutrition Service Page 1 of 2 the NUTRITION INFORMATION 1 quarter Taco-Seasoned Stuffed Pepper Nutrients Amount Calories 182 | Total Fat
Saturated Fat Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein | 5 g
2 g
30 mg
298 mg
20 g
3 g
2 g N/A
13 g | | --- | --- | Vitamin D N/A Calcium 79 mg Iron 2 mg Potassium N/A N/A = Data not available Source: Team Nutrition CACFP Easy Recipe Project [TeamNutrition.USDA.gov](TeamNutrition.USDA.gov) the CACFP CREDITING INFORMATION Crediting beans as a vegetable ⅜ cup vegetable 1 oz eq meat/meat alternate ½ oz eq grains Crediting beans as a meat alternate ¼ cup vegetable 1¾ oz eq meat/meat alternate ½ oz eq grains ~~ ~~ the ~~ ~~ CHEF TIPS • Contains milk (pepper jack cheese) . Enchilada sauce can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame. Taco seasoning can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame. • Can substitute black beans, dry. • Tips for Soaking Dry Beans: 1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans. Overnight Method: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe. Quick-Soak Method: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe. Tips for Cooking Dry Beans: Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately. Critical Control Point: Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours. • The symbol indicates the recipe is whole grain-rich. • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A. Food and Nutrition Service | USDA is an equal opportunity provider, employe

FAQs

Who is this recipe designed for and how many servings does it make?

It is designed for ages 3–5 years and makes 6 servings.

What are the key cooking steps and required temperatures?

Cook peppers by microwaving rice until tender, browning turkey to an internal temperature of 165 °F for at least 15 seconds, then heat the stuffed peppers to 140 °F or higher for at least 15 seconds before serving.

How do the recipe crediting guidelines treat beans and grains in CACFP?

Crediting beans as a vegetable provides 3/8 cup vegetable plus 1 oz eq meat/meat alternate and 1/2 oz eq grains. Crediting beans as a meat alternate provides 1/4 cup vegetable plus 1 3/4 oz eq meat/meat alternate and 1/2 oz eq grains.

Sep 27, 2026

Uploaded by Pentious