Vegetarian Gluten Free

Herb & Wild Mushroom Risotto Stuffed Red Bell Peppers

with Basil Cream Sauce

$18.00 Serves 1

Size

Quantity

970 cal

34g protein

70g carbs

65g fat

About This Meal

Roasted red bell peppers stuffed with creamy herb and wild mushroom risotto featuring roasted garlic, parmesan, and fresh herbs. Finished with a silky basil cream sauce for a rich, earthy, and elegant vegetarian entrée packed with comforting flavor.

Dietary

Corn Free Gluten Free Peanut Free Pork Free Tree Nut Free Vegetarian

Contains

Celery Dairy

Nutrition Facts

Per Serving

970 Calories

Protein Carbs Fat

34g Protein

70g Carbs

65g Fat

Fiber 11g

Sugar 14g

Saturated Fat 34g

Cholesterol 140mg

Sodium 1220mg

Red Bell Peppers
Mushroom Oyster
Sassy Cow Heavy Cream
Parmesan
Arborio Rice
Onion
Onion
Wine White
Carrots
Celery
Goat Cheese
Butter Unsalted
Olive Oil
Garlic
Sunflower Oil
Lemon Juice
Capers
Parsley
Salt
Black Pepper
Black Peppercorns
Rosemary
Thyme
Bay Leaves

Oven: Chef Recommended:
1. Preheat oven to 350°F.
2. Remove film and cover with foil.
3. Heat for 28-32 mins or to 165°F.
4. Enjoy!

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Herb & Wild Mushroom Risotto Stuffed Red Bell Peppers

About This Meal

Dietary

Contains

Nutrition Facts

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