RECIPE DETAILS
Item ID: 1951892
Serving Description: 0.5 Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegan, Salads, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1951892
Serving Description: 0.5 Cup (4 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegan, Salads, Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Bell peppers, diced: 80%
Pre-Preparation
-
Wash produce as needed.
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Dice bell peppers.
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Chop cilantro.
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Preheat oven to 350°F.
Preparation
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Mix all ingredients together until evenly combined.
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Spread 5 lb of the corn mixture per sheet pan in an even layer.
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Heat at 350°F for approximately 15 minutes until the internal temperature reaches 135°F.
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Serve immediately.
Serving
Serving size: 1/2 cup (4 oz)
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0.5 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 90.08 kcal |
| Total Fat | 2.58 gm |
| Saturated Fat | 0.22 gm |
| Trans Fat | 0.00* gm |
| Sodium | 391.79 mg |
| Carbohydrates | 18.43 gm |
| Fiber | 2.59 gm |
| Sugars | 3.76 gm |
| Added Sugars | 0.00* gm |
