Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Cuisine: European
Ingredients: 12.5 each Pepper, Green Bell, Fresh; 8 oz Rice, Long Grain; 2.5 cup Water; 0.5 tsp Salt, Iodized; 1 tsp Oil, Vegetable; 4.5 lb Beef, Ground; 0.5 cup Onion, Yellow Fresh; 1 cup Celery, Fresh; 2 oz Pepper, Green Bell, Fresh; 3 cup Bread Crumbs, Plain; 9 each Eggs, Large, Fresh Shell; 1.5 cup Sauce, Tomato, Cnd; 1 50 oz can Soup, Tomato, Cnd; 1 qt Sauce, Tomato, Cnd

20 steps

Bell pepper stuffed with savory seasoned ground beef and rice topped with tomato sauce.

Updated at: Sun, 07 Jul 2024 13:54:46 GMT

Ingredients

25 servings

12.5Pepper

8 ozRice

Long Grain

2 ½ cupwater

½ tspSalt

Iodized

1 tspOil Vegetable

4.5 lbBeef Ground

½ cupOnion

Yellow Fresh

1 cupCelery

Fresh

2 ozPepper

Green, Fresh

3 cupBread Crumbs

1 ½ cupSauce

1 x 50 ozsoup tomato

can, cnd

1 qtSauce

Cnd

Tomato

Instructions

Step 1

Preheat oven to 350°F. -- Convection oven to 300°F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

CCP: Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prepare vegetables.

Step 4

CCP: Check condition of all cans prior to opening. Do not use if product is questionable.

Step 5

CCP: Inspect eggs. Discard if cracked or dirty.

Step 6

1. Carefully cut out stem from peppers. Cut in half lengthwise and remove seeds and white portion. Save green pepper trimmings for filling. Place in steam table pan sprayed with nonstick cooking spray or saucepan and steam or parboil 3-5 minutes to soften.

Step 7

2. Add rice to boiling, salted water; add oil to prevent sticking. Cook approximately 20 minutes until rice is fluffy and has absorbed all the water.

Step 8

3. In a separate large skillet, saucepan, or stockpot, cook ground beef until desired end temperature is reached. Drain well. Break up any large chunks and return to pan.

Step 9

CCP: Final internal cooking temperature 155°F or above for 17 seconds.

Step 10

CCP: Maintain holding 135°F or above.

Step 11

4. Add onions, celery, and green pepper trimmings to ground beef. Sauté 5-7 minutes.

Step 12

5. Add bread crumbs, eggs and tomato sauce (1st listed) to meat mixture.

Step 13

6. Add cooked rice and gently mix just until blended.

Step 14

7. Place pepper halves in steam table pan, do not overlap. Using a # 8 dipper, scoop meat mixture into each pepper half, pressing slightly.

Step 15

8. Combine tomato soup and tomato sauce (2nd listed); ladle 2 oz over each pepper. Bake 45-60 minutes until desired internal temperature is reached. Baste peppers with sauce every 15 minutes.

Step 16

CCP: Final internal cooking temperature 165°F for < 1 second.

Step 17

CCP: Maintain holding 135°F or above.

Step 18

Serve 1/2 pepper per portion.

Step 19

CCP: Cool-Product must reach 70°F or less within 2 hours and 41°F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label, and date.

Step 20

CCP: Reheat (one time only) to > 165° F. for 15 seconds within 2 hours