Stouffer’s Stuffed Green Peppers with Beef and Tomato Sauce 4 x 83 ounces Tray
Green bell pepper cups generously stuffed with seasoned beef and long grain rice and covered with chunky tomato sauce.
No Preservatives and no Artificial Flavors. Easy preparation and portion control. Excellent Source of Vitamin C.
View our Stuffed Pepper Elote recipe video
Ingredients
GREEN BELL PEPPERS, WATER, COOKED BEEF, TOMATO PUREE (WATER, TOMATO PASTE), TOMATOES (DICED TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUM CHLORIDE), COOKED ENRICHED LONG GRAIN RICE (WATER, RICE, IRON, NIACIN, THIAMIN MONONITRATE, FOLIC ACID), 2% OR LESS OF SOYBEAN OIL, SUGAR, MODIFIED CORNSTARCH, TEXTURED SOY FLOUR, DRIED ONIONS, ROLLED OATS, SALT, BLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), POTASSIUM CHLORIDE, XANTHAN GUM, AUTOLYZED YEAST EXTRACT, NATURAL EXTRACTIVES OF PAPRIKA WITH SOY LECITHIN, DRIED SOY SAUCE (SOYBEANS, SALT, WHEAT), CARAMEL COLOR, CITRIC ACID, SPICE, DRIED GARLIC.
Allergens
CONTAINS: WHEAT, SOY.
| Per 1 Pepper & Sauce (196 g) | Daily Value (%) | |
|---|---|---|
| Calories | 130 calories | |
| Total Fat | 4 g | 5 |
| Saturated Fat | 1.5 g | 8 |
| Trans Fat | 0 g | |
| Cholesterol | 10 mg | 3 |
| Sodium | 510 mg | 22 |
| Carbohydrate | 15 g | 5 |
| Dietary Fiber | 2 g | 7 |
| Sugars | 5 g | |
| Includes Added Sugars | 2 g | 4 |
| Protein | 8 g | |
| Vitamin D | 0 mcg | 0 |
| Calcium | 30 mg | 2 |
| Iron | 1.7 mg | 10 |
| Potassium | 670 mg | 15 |
| Vitamin C | 35 mg | 40 |
% daily values are based on a 2000 calorie diet
*Please refer to the product label for the most accurate nutrition, ingredient, and allergen information. Product label may be found on corrugate box or on an insert inside the box.
Preparation
For Food Safety and Quality, follow cooking instructions: Cook entire product to internal temperature of 165°F.
CONVECTION OVEN 325ºF Preheated: Tent lid. Place tray on a baking sheet. During last 10-15 minutes, gently rotate Stuffed Peppers and spoon with sauce; replace lid. Cook Frozen (0ºF) product for 1 hr. and 5-10 min./Thawed (40ºF or less) product for 35-40 min.
CONVENTIONAL OVEN 400ºF Preheated: Tent lid. Place tray on a baking sheet. During last 10-15 minutes, gently rotate Stuffed Peppers and spoon with sauce; replace lid. Cook Frozen (0ºF) product for 1 hr. and 20-25 min./Thawed (40ºF or less) product for 55-60 min.
COMBI OVEN 350°F Full Fan Preheated: Tent lid. Place tray on a baking sheet. Halfway through cooking, gently rotate Stuffed Peppers and spoon with sauce; replace lid. Cook Frozen (0°) product 35-40 min./Thawed (40°F or less) product 25-30 min.
LOW PRESSURE STEAMER 5-7 lb. PSI: Do not loosen lid. Cook Frozen (0ºF) product for 60-65 min./Thawed (40ºF or less) product for 35-40 min.
MICROWAVE OVEN 1100 Watt: Cook loosely covered in a microwave-safe container; spoon with sauce after 2 minutes. Cook Thawed (40ºF or less) product - 1 Stuffed Pepper with Sauce on 50% Power for 3 1/2 to 4 min.
- Spoon sauce over Stuffed Peppers before serving.
- If thawing, product must be thawed under refrigeration (40ºF) for no more than 48 hours prior to cooking. DO NOT REFREEZE.
Storage
- Storage Temperature: Frozen < 32°F
- Shelf Life in Days: 540
| Pack Size | 4x83 oz. |
|---|---|
| Pack Yield | 83 oz. |
| Case Yield | 332 oz (20-3/4 lb) |
| Servings Per Case | 48 |
| Net Weight | 20.7236 lbs |
| Gross Weight | 22.9 lbs |
| Case Height | 4.7 in |
| Case Width | 13.2 in |
| Case Length | 20.8 in |
| Case Cube | 0.747 ft3 |
| Cases Per Layer | 7 |
| Layers Per Pallet | 13 |
| Total Cases Per Pallet | 91 |
Suggestions
Sprinkle shredded cheese over pepper cups.
| Serving Size | 1 + sauce |
|---|---|
| Purchase Unit | 4 x 83 oz. |
| Servings Per Purchase Unit | 48 |
| Purchase Units Per 100 Servings | 2.1 cases |
Stuffed Pepper "Elote"
