Diced Bell Peppers and Shallots to bring a nice summery vibe to any dish.
Drop in simmering water for 5 minutes to cook from frozen or thaw overnight and re-heat on the stove-top, stirring frequently. (Internal Temperature 74C)
Bell Peppers, Shallot, Parsley, Chives, Tomato Juice (Tomato, Salt)
“For optimal quality, all frozen items should be kept frozen for up to 4 months after the date of purchase and consumed 5-7 days after being thawed. Previously cooked foods should be re-heated to an internal temperature of 74C.