Dunbar Diced Red Peppers, 15 Ounces, 24 Per Case

Meal prep: Add directly to soups, stews, and chilis for color and mild pepper flavor.
Side dishes: Stir into rice, quinoa, or couscous for a quick seasoned side.
Salad topping: Toss into green salads, pasta salads, or potato salads for sweetness and crunch.
Egg dishes: Fold into omelets, frittatas, or breakfast scrambles.
Pizza and flatbread: Scatter over pizza or flatbread before baking.
Sandwich layer: Tuck into hoagies, wraps, or paninis for moisture and flavor.

Who Would Benefit

• Home cooks who want ready-to-use diced peppers without washing, seeding, and chopping
• Restaurant and catering kitchens that need consistent pre-cut peppers at scale
• Meal prep enthusiasts looking for shelf-stable vegetable shortcuts
• Food service operators stocking pantries for soups, salads, and hot line prep
• Anyone cooking large batches who values a 24-can case for volume pricing

Product Highlights

• 15-ounce can of diced red peppers, ready to drain and use
• 24 cans per case for food service and bulk home stocking
• Shelf-stable canned format; no refrigeration needed before opening
• Mild, sweet red pepper flavor that works in hot and cold dishes
• Consistent dice size for even cooking and uniform presentation

Yummy Recipes

Red Pepper and Black Bean Soup

Ingredients:

• 2 cans (15 oz each) Dunbar Diced Red Peppers, undrained
• 2 cans (15 oz each) black beans, rinsed
• 1 can (14.5 oz) chicken or vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Sour cream and fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat; sauté onion and garlic until softened, about 4 minutes.
2. Add cumin and smoked paprika; stir for 30 seconds until fragrant.
3. Pour in the diced red peppers with their liquid, black beans, and broth.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Use an immersion blender to partially blend the soup, leaving some texture.
6. Season with salt and pepper. Serve topped with sour cream and cilantro.

Time: 10 minutes prep, 25 minutes cook.

Creamy Red Pepper Pasta Sauce

Ingredients:

• 1 can (15 oz) Dunbar Diced Red Peppers, drained
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 12 oz penne or rigatoni, cooked

Instructions:

1. Melt butter in a large skillet over medium heat; cook garlic for 1 minute.
2. Add drained diced red peppers and red pepper flakes; cook 3 minutes.
3. Transfer the pepper mixture to a blender; blend until smooth.
4. Return the purée to the skillet; stir in heavy cream and Parmesan.
5. Simmer over low heat for 5 minutes until the sauce thickens slightly.
6. Season with salt and pepper; toss with cooked pasta and serve.

Time: 5 minutes prep, 15 minutes cook.

Red Pepper and Corn Salsa

Ingredients:

• 1 can (15 oz) Dunbar Diced Red Peppers, drained well
• 1 cup sweet corn kernels (canned, drained, or thawed frozen)
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt to taste

Instructions:

1. Drain the diced red peppers thoroughly and pat dry with a paper towel.
2. Combine peppers, corn, red onion, and cilantro in a medium bowl.
3. Whisk lime juice, olive oil, and cumin together; pour over the mixture.
4. Toss gently and season with salt.
5. Refrigerate for at least 30 minutes before serving to let flavors meld.

Time: 10 minutes prep, 30 minutes chill.