Dunbar Pepper Fire Roasted Red, 12 Cans Per Case

Meal prep: Add to weekly batch cooking for smoky pepper flavor without roasting from scratch.
Sandwich layer: Tuck strips into deli sandwiches, wraps, or paninis for charred sweetness.
Sauce base: Puree into marinara, romesco, or aioli for depth and subtle smoke.
Salad topping: Slice and scatter over green salads, grain bowls, or antipasto platters.
Pizza topping: Arrange strips on homemade or frozen pizza before baking.

Who Would Benefit

• Home cooks who want fire roasted pepper convenience without charring fresh peppers themselves
• Caterers and food service operators needing a shelf stable pepper in bulk case quantities
• Meal preppers who batch cook soups, stews, and sauces on a regular schedule
• Anyone stocking a pantry with versatile canned vegetables for quick weeknight dinners

Product Highlights

• Fire roasted for smoky, charred flavor and tender texture straight from the can
• 12 cans per case, ideal for households that cook frequently or small food service settings
• Shelf stable pantry staple; no refrigeration needed until opened
• Ready to slice, chop, or puree; no peeling or roasting required
• Pairs well with Italian, Mediterranean, Latin, and American recipes

Yummy Recipes

Fire Roasted Red Pepper Pasta

Ingredients:

• 1 can Dunbar Fire Roasted Red Peppers, drained and sliced
• 12 oz penne or rigatoni
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook pasta according to package directions; drain and reserve 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat; sauté garlic for 30 seconds until fragrant.
3. Add sliced fire roasted red peppers and stir for 1 minute.
4. Pour in heavy cream and simmer for 3 minutes until slightly thickened.
5. Toss in drained pasta, add Parmesan, and stir to coat. Add reserved pasta water as needed for consistency.
6. Season with salt and pepper, garnish with fresh basil, and serve immediately.

Time: 10 min prep, 15 min cook.

Smoky Red Pepper Hummus

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 can Dunbar Fire Roasted Red Peppers, drained
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt to taste

Instructions:

1. Combine chickpeas, fire roasted red peppers, tahini, lemon juice, garlic, and smoked paprika in a food processor.
2. Blend until smooth, scraping down sides as needed.
3. Season with salt; add 1 to 2 tbsp water if the hummus is too thick.
4. Transfer to a bowl, drizzle with olive oil, and serve with pita, crackers, or vegetables.

Time: 10 min prep, no cook.

Red Pepper and Chicken Skillet

Ingredients:

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 can Dunbar Fire Roasted Red Peppers, drained and chopped
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken pieces with salt, pepper, and Italian seasoning; cook for 5 to 6 minutes, turning occasionally, until browned and internal temperature reaches 165°F.
3. Remove chicken and set aside. In the same skillet, sauté onion and garlic for 2 minutes.
4. Add chopped fire roasted red peppers and stir for 1 minute.
5. Return chicken to the skillet, toss to combine, and cook 1 minute more to meld flavors.
6. Serve over rice, couscous, or with crusty bread.

Time: 10 min prep, 12 min cook. Chicken safe internal temperature: 165°F.