Dunbars® Mixed Red & Green Bell Pepper Strips, 102 Oz (Pack of 6)

• Restaurants and delis needing ready-to-use pepper strips at scale
• Caterers building relish trays, antipasto spreads, or salad bars
• Pizza shops looking for consistent topping portions without daily prep
• Foodservice operations that want to reduce labor on vegetable prep
• Institutional kitchens serving large volumes of mixed vegetable dishes
• Home cooks who keep bulk pantry staples for frequent meal prep

Pepper Strip and Sausage Hoagies

Ingredients:

• 1 lb Italian sausage links
• 1½ cups Dunbars® Mixed Red & Green Bell Pepper Strips, drained
• 1 large onion, sliced
• 4 hoagie rolls
• 4 slices provolone cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat and cook sausage links until browned on all sides.
2. Add sliced onion and cook 3 minutes until softened.
3. Add drained pepper strips to the skillet and stir to combine; cook 4 to 5 minutes until heated through.
4. Cook sausage to an internal temperature of 160°F.
5. Split hoagie rolls, place a sausage link in each, and top with the pepper-onion mixture and a slice of provolone.

Time: 5 min prep, 15 min cook.

Quick Pepper Strip Stir-Fry

Ingredients:

• 2 cups Dunbars® Mixed Red & Green Bell Pepper Strips, drained
• 1 lb boneless chicken thighs, cut into strips
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• Cooked rice for serving

Instructions:

1. Toss chicken strips with soy sauce, sesame oil, and cornstarch in a bowl; set aside 5 minutes.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add chicken and stir-fry 5 to 6 minutes until cooked through; internal temperature should reach 165°F.
4. Add garlic and drained pepper strips; stir-fry 2 to 3 minutes until peppers are heated and slightly tender.
5. Serve immediately over cooked rice.

Time: 5 min prep, 12 min cook.

Pepper Strip and Black Bean Quesadillas

Ingredients:

• 1 cup Dunbars® Mixed Red & Green Bell Pepper Strips, drained and patted dry
• 1 can (15 oz) black beans, drained and rinsed
• 1½ cups shredded Mexican-blend cheese
• 4 flour tortillas (10 inch)
• 1 tsp cumin
• Butter or oil for the pan
• Sour cream and salsa for serving

Instructions:

1. Mash half the black beans lightly with a fork; mix with whole beans, cumin, and pepper strips.
2. Spread the bean and pepper mixture over half of each tortilla; sprinkle with shredded cheese and fold closed.
3. Heat a lightly buttered skillet over medium heat and cook each quesadilla 2 to 3 minutes per side until golden and cheese is melted.
4. Cut into wedges and serve with sour cream and salsa.

Time: 5 min prep, 10 min cook.