Stouffer’s Stuffed Green Peppers with Beef and Tomato Sauce 4 x 83 ounces

For Food Safety and Quality, follow cooking instructions: Cook the entire product to an internal temperature of 165°F. 

CONVECTION OVEN 325ºF Preheated: Tent lid. Place the tray on a baking sheet. During the 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 the tray on a baking sheet. During the 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 the 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 the 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, the product must be thawed under refrigeration (40ºF) for no more than 48 hours prior to cooking. DO NOT REFREEZE.