Dunbar Pepper Piece Roasted, 12 Count

Snacking: Eat roasted pepper pieces straight from the pack as a savory, ready-to-eat snack.
Sandwich topping: Layer onto sandwiches, hoagies, or wraps for smoky pepper flavor and tender texture.
Salad addition: Toss into green salads, pasta salads, or antipasto platters for color and roasted taste.
Pizza topping: Scatter over homemade or frozen pizza before baking for an easy roasted pepper finish.
Cooking ingredient: Chop and fold into omelets, rice dishes, or sautés for quick roasted pepper flavor without prep work.

Who Would Benefit

• Home cooks looking for pre-roasted pepper pieces that skip the charring and peeling step
• Busy families wanting a ready-to-eat vegetable option for quick meals and snacks
• Sandwich shop or deli operators who need a convenient, portioned pepper topping
• Antipasto and charcuterie board builders who want a colorful, flavorful vegetable component
• Meal preppers stocking grab and go vegetable portions for weekly lunch builds

Product Highlights

• 12 individually portioned roasted pepper pieces per pack
• Fire-roasted flavor without the home roasting and peeling process
• Ready to eat straight from the pack; no cooking required
• Tender texture that works as a topping or a standalone snack
• Fits in lunch boxes, cooler bags, and on-the-go snack kits

Yummy Recipes

Roasted Pepper and Mozzarella Hoagie

Ingredients:

• 2 Dunbar Roasted Pepper Pieces
• 1 hoagie roll, split and toasted
• 4 slices fresh mozzarella
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/4 cup arugula

Instructions:

1. Drizzle olive oil on the cut sides of the hoagie roll and toast under a broiler for 1 minute.
2. Layer mozzarella slices on the bottom half and broil 2 minutes until melted.
3. Place 2 roasted pepper pieces on top of the melted mozzarella.
4. Sprinkle with Italian seasoning and top with arugula.
5. Close the hoagie, press gently, and slice in half.

Time: 5 min prep, 3 min cook.

Roasted Pepper and Egg Scramble

Ingredients:

• 1 Dunbar Roasted Pepper Piece, chopped
• 3 large eggs
• 1 tablespoon butter
• 2 tablespoons shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Whisk eggs with salt and pepper in a small bowl.
2. Melt butter in a nonstick skillet over medium heat.
3. Pour in the eggs and stir gently with a spatula as they begin to set.
4. When eggs are softly scrambled, fold in the chopped roasted pepper piece and cheese.
5. Cook 30 seconds more until cheese melts, then serve immediately.

Time: 3 min prep, 4 min cook.

Antipasto Skewers with Roasted Pepper

Ingredients:

• 4 Dunbar Roasted Pepper Pieces, halved
• 8 small mozzarella balls (bocconcini)
• 8 Kalamata olives
• 8 small salami folds
• 1 tablespoon balsamic glaze
• 8 short wooden skewers

Instructions:

1. Thread one salami fold, one mozzarella ball, one roasted pepper half, and one olive onto each skewer.
2. Arrange skewers on a serving platter.
3. Drizzle balsamic glaze over the assembled skewers just before serving.

Time: 10 min prep, no cook.