Sauteed Peppers and Onions

Q-320-00 Vegetables

Green
Low
100 Portions
⅓ cup (1-¾ oz)
350°F (177°C)
10 to 12 min.

INGREDIENTS

ItemMeasureWeightApprox issue

OIL, CANOLA

1 cup

7-⅔ oz

PEPPER, BELL, GREEN, SLICED, ¼ INCH

2 gal + 3-½ qt

9 lb 15 oz

11 lb

ONION, YELLOW, SLICED, ¼ INCH

1 gal + 3-¾ qt

6 lb 5 oz

7 lb

SALT

1 tbsp + 1 tsp

0.85 oz

PEPPER, BLACK, GROUND

1 tbsp + 1 tsp

0.32 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. Add oil to a preheated 350°F (177°C) griddle.
  3. Add peppers, onions, salt and pepper to griddle; toss lightly to evenly distribute spices.
  4. Cook peppers and onions for 10 to 12 minutes or until tender and slightly browned. CCP: Internal temperature must reach 135°F (57°C) for 15 seconds. Serve immediately or CP: hold hot at 135°F (57°C) or higher.

RECIPE NOTES

  1. Serving suggestions: Pairs well with Sweet Italian Sausage (L-309 series), Mild Italian Sausage (L-310 series), Hot Italian Sausage (L-311 series), and Bratwurst (L-312 series).
  2. * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories40
Carbohydrates5 g
Sugars*2 g
Protein1 g
Fat2 g
Saturated Fat0.2 g
Sodium96 mg
Calcium12 mg
Fiber1.3 g
Combat Capabilities Development Command-Soldier Center // U17-238