INGREDIENTS 5 lbs.
PREPARATION Pre-Preparation: 1. Pull J.T.M. Taco Filling from freezer and place in the walk-in cooler to thaw 24-48 hours prior to preparing the recipe for service. 2. Wash all produce. 3. Use a continuous feeder 10 mm blade/dicing grid to small dice the celery, onions, and tomatoes. Set aside. 4. Drain and rinse the black beans completely in a perforated pan or colander. 5. Thaw frozen corn and drain any excess liquid. 6. Rough chop the parsley. Taco Filling Preparation: 1. Place unopened bags of J.T.M. Taco Filling in perforated, full-size pans. Heat in steamer for approximately 30-45 minutes or until an internal temperature of 135°F is reached (HACCP). Cook time may vary according to quantity of product being heated. 2. Carefully remove from steamer and open bags. Empty heated J.T.M. Taco Filling into a 4” steam table pan. Rice Mixture Preparation: 1. In a 2” steam table pan, add the rice, corn, black beans, diced celery, onion, tomatoes, garlic, basil, oregano, red pepper flakes, black pepper, and water. Gently stir to incorporate. 2. Place rice mixture into steamer and cook for 30-35 minutes or until all the water is absorbed. 3. Carefully remove the pan from the oven and stir in tomato paste. 4. Add rice mixture to taco filling and set aside until ready to stuff the peppers. Bell Pepper Preparation: 1. While the rice is cooking, cut off the tops of the peppers and spoon out the ribs and seeds and rinse. 2. Place washed bell peppers in a full-size pan and lightly sprinkle with canola oil, salt and black pepper. 3. Cut each pepper in half lengthwise. 4. Fill each bell pepper half with a #10 scoop of the taco filling and rice mixture. 5. Place peppers filling side up in a full-size pan. 6. Top each stuffed pepper with 2 Tbsp. or 1/8 cup mozzarella cheese. 7. Place pan in an oven preheated to 350°F and bake for 25-35 minutes or until peppers are tender and cheese is lightly browned. 8. Carefully remove the pan from the oven and garnish with chopped parsley. 9. Wrap pans with plastic wrap and store in hot holding cabinet (HACCP: 145°F or higher) until ready to serve.
J.T.M. Taco Filling
4 oz.
Celery
1 each 1 each 2 cups
Onion, yellow Tomato, large
Rice
1 1/2 cups
Corn, frozen
1 cup
Black Beans, drained
2 Tbsp. 2 Tbsp. 2 Tbsp. 1/2 tsp.
Garlic, minced
Basil, dried
Oregano, dried
Crushed Red Pepper Flakes
1 Tbsp. + 1 tsp. Black Pepper 1 qt. Water 2 Tbsp. Tomato Paste 1/2 cup Canola Oil 24 each
Bell Peppers, large
1 Tbsp. 6 cups
Salt
Mozzarella Cheese, shredded
2 oz.
Parsley, fresh, chopped
24 slices
Texas Garlic Toast
This recipe also works well with these J.T.M. products: PlantBorn Taco Filling, Sloppy Joe, Spaghetti Meat Sauce
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