STUFFED PEPPERS WITH MUSHROOMS

Stuffed peppers with mushrooms

Ingredients:

Bell pepper (30%), fried champignon mushrooms (28%), boiled rice groats (20%), fried onions (17%), fried carrots, refined sunflower oil, kitchen salt, ground black pepper.

Nutritional value (caloric content) per 100g of product:

266.51 kcal

Shelf life and storage conditions:

90 days at a temperature not exceeding -18°C. It is recommended to transfer to thermal bags during the summer period.

Cooking method:

Place the pepper in a pot while still frozen. Make a sauce with carrots, onions, optionally you can add sour cream, tomato paste. Pour water to cover the top of the peppers and stew in the summer for 40 minutes, in winter for 2 hours over low heat. Not suitable for refreezing.

Nutritional information per 100g:

Proteins – 5.98g

Fats – 10.4g (of which saturated – 1.26g)

Carbohydrates – 36.74g (of which sugars – 8.27g)

Dietary fibers – 5.17g

Salt – 1.84g