Dunbar Peppers Diced Green, 15 Ounce Can, 24 Per Case

Meal prep: Add directly to soups, stews, and chili for mild green pepper flavor without slicing.
Casserole cooking: Stir into baked dishes like tamale pie or enchilada casseroles for even pepper distribution.
Taco and fajita topping: Spoon onto tacos, fajitas, or nachos as a quick, ready-to-use pepper garnish.
Egg dishes: Fold into omelets, scrambles, or breakfast burritos for color and flavor.
Salsa and relish: Mix with diced tomatoes, onions, and seasonings for a fast homemade salsa or relish.

Who Would Benefit

• Home cooks who want diced green peppers ready without prep work
• Restaurant and food service kitchens needing consistent, pre-cut peppers in volume
• Caterers preparing large-batch dishes for events or buffets
• Meal preppers who stock pantry staples for weekly cooking
• Camp or RV cooks who prefer shelf-stable vegetables over fresh

Product Highlights

• 15 ounce can of diced green peppers, pre-cut and ready to use
• 24 cans per case for bulk pantry or kitchen stocking
• Shelf-stable canned format with long pantry life
• No washing, seeding, or dicing required
• Consistent dice size for even cooking and presentation

Yummy Recipes

Quick Green Pepper Chili

Ingredients:

• 1 can (15 oz) Dunbar Diced Green Peppers, undrained
• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Brown the ground beef in a large pot over medium-high heat; drain excess fat. Cook beef to a safe internal temperature of 160°F.
2. Add the chopped onion and garlic; cook 3 minutes until softened.
3. Stir in the chili powder and cumin; cook 30 seconds until fragrant.
4. Add the diced tomatoes, Dunbar Diced Green Peppers with their liquid, and kidney beans.
5. Bring to a simmer, then reduce heat to low; cover and cook 25 minutes, stirring occasionally.
6. Season with salt and pepper to taste; serve hot.

Time: 10 minutes prep, 30 minutes cook.

Green Pepper Breakfast Skillet

Ingredients:

• 1/2 can (7.5 oz) Dunbar Diced Green Peppers, drained
• 6 large eggs
• 1 cup frozen hash brown potatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Melt butter in a large skillet over medium heat; add hash browns and cook 8 minutes until golden, turning once.
2. Add the drained Dunbar Diced Green Peppers; stir and cook 2 minutes.
3. Whisk eggs with milk, salt, and pepper in a bowl; pour over the potato and pepper mixture.
4. Cook without stirring 3 minutes, then gently fold until eggs are just set.
5. Sprinkle cheddar on top; cover and let melt 1 minute before serving.

Time: 5 minutes prep, 15 minutes cook.

Green Pepper Salsa Verde Style

Ingredients:

• 1 can (15 oz) Dunbar Diced Green Peppers, drained
• 1 can (4 oz) diced green chiles
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/4 cup white onion, finely diced
• 1 clove garlic, minced
• 1/4 tsp salt

Instructions:

1. Combine the drained Dunbar Diced Green Peppers, green chiles, onion, cilantro, garlic, lime juice, and salt in a bowl.
2. Stir well; taste and adjust salt or lime juice as needed.
3. Refrigerate 30 minutes before serving to let flavors meld.
4. Serve with tortilla chips, over grilled chicken, or as a taco topping.

Time: 10 minutes prep, 30 minutes chill.