Ingredients: boiled rice grits, stringless half-fat pork, pork fat, bell peppers, fried bulb onion, fried carrots, refined sunflower oil, salt, ground black pepper.

Nutritional value per 100 g of the product:

proteins 7.1 g; fats 11.54 g; carbohydrates 10.9 g

Energy (caloric content) per 100 g of the product: 720.6 kJ (172.1 kcal).

Shelf life and storage conditions: 90 days at a temperature not exceeding -18°C.

In the summer, carrying in thermal packs is recommended.

Cooking method:

Fry a finely chopped onion for 2-3 minutes in a pan with sunflower oil or butter. Add 2 finely diced carrots and fry for a further 5-7 minutes. Mix together 4 tbsps sour cream with 1 tbsp tomato puree and add to the pan with the stuffed peppers. Add water to the same height as the peppers, place lid on the pan and leave to simmer over a low heat for 40 minutes from defrosted or for 2 hours from frozen.

Refreezing is not allowed.