Roasted Bell Peppers

Q-311-00 Vegetables

Green
Moderate
104 Portions
¾ cup (3-⅝ oz)
18 x 26-Inch Sheet Pans (9), 12 x 20 x 2-½-Inch Steam Table Pans (3)
425°F (218°C)
10 - 12 min.

INGREDIENTS

ItemMeasureWeightApprox issue

BELL PEPPERS, FRESH, 1-2 INCH PIECES

9 gal + 1-½ qt

36 lbs

40 lbs

OIL, CANOLA

2 cups

15-⅓ oz

SALT

¼ cup + 2 tsp

3 oz

PEPPER, BLACK, GROUND

1 tbsp

0.24 oz

COOKING SPRAY, NONSTICK

2 oz

DIRECTIONS

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. In a large mixing bowl, combine bell peppers, oil, salt and pepper. Toss lightly but thoroughly to evenly distribute spices.
  3. Spray each (18 x 26-inch) sheet pan with nonstick cooking spray.
  4. Place about 1 gal + 1 cup (4 lbs) bell peppers on each sheet pan in a single layer.
  5. Roast peppers on convection mode at 425°F (218°C) low fan, open vent for 10 to 12 minutes or until tender and edges have browned slightly. CCP: Internal temperature must reach 135°F (57°C) or higher for 15 seconds.
  6. Serve immediately or evenly distribute among each (12 x 20 x 2-½-inch) steam table pan and CP: hold hot at 135°F (57°C).

RECIPE NOTES

  1. This recipe can be made using any color of bell peppers.
  2. This recipe was developed using a Rationale Combi Oven set to convection mode. If using other models of combi oven or a convection oven, times may vary (using an older convection oven may require extra cook time to achieve the desired final product). 
  3. * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories76
Carbohydrates8 g
Sugars*4 g
Protein1 g
Fat5 g
Saturated Fat0.5 g
Cholesterol0 mg
Sodium331 mg
Calcium17 mg
Fiber2.8 g
Combat Capabilities Development Command-Soldier Center // U17-238