|Total Fat (g):||7g||11%|
|Saturated Fat (g):||3g||13%|
|Monounsaturated Fat (g):||2g||7%|
|Polyunsaturated Fat (g):||2g||10%|
|Total Carbohydrate (g):||24g||8%|
|Dietary Fiber (g):||trace||1%|
|Vitamin C (mg):||mg||%|
|Vitamin A (i.u.):||IU||%|
|Vitamin A (r.e.):||RE||%|
|Vitamin B6 (mg):||mg||%|
|Vitamin B12 (mcg):||mcg||%|
|Thiamin B1 (mg):||mg||%|
|Riboflavin B2 (mg):||mg||%|
*Percent Daily Values are based on a 2000 calorie diet.
Thaw before heating. Remove cookies from freezer and place on baking sheet sprayed with non-stick spray OR use parchment. It should fit all 12 on a baking sheet. Allow to thaw for about 15 to 20 minutes or so before baking. Cookies should still be cold in the center. Preheat oven to 350F. Bake in preheated oven for 11 to 13 minutes until edges are browning and crispy. If you have a convection oven, use convection.
Or cut your stuffed pepper in half and microwave for 2 to 3½ minutes, stopping to fluff everything half way through.