Meat-stuffed peppers

Ingredients: bell pepper (40%), boiled rice groats (24%), semi-fat skimmed pork (18%), fried onions (8%), fried carrots (8%), pork lard, refined sunflower oil, salt, ground black pepper. Allergens are highlighted in bold.

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.