Dunbar Red Diced Regular Pack Peppers, 102 Ounces, 6 Per Case

Food service prep: Add directly to soups, stews, and chili for consistent red pepper flavor without slicing prep.
Recipe ingredient: Fold into meatloaf, rice dishes, or pasta salads for color and mild sweetness.
Topping and garnish: Scatter over pizzas, flatbreads, or bruschetta for a ready-made diced pepper finish.
Bulk cooking: Use in large-batch catering, cafeteria, or restaurant kitchen production where diced peppers are called for frequently.

Who Would Benefit

• Commercial kitchens and restaurants needing pre-diced peppers in volume
• Caterers preparing large events with vegetable-forward menus
• Food service operations that want to reduce knife prep time
• Institutional kitchens such as schools, hospitals, and corporate cafeterias

Product Highlights

• 102-ounce pack provides generous volume per unit for high-output kitchens
• Six packs per case ensure stocked shelves with fewer reorder cycles
• Pre-diced format eliminates hand-cutting and reduces prep labor
• Dunbar brand red peppers deliver consistent color, size, and mild flavor across batches
• Regular pack format suited for everyday cooking, not specialty or fire-roasted varieties

Yummy Recipes

Sausage and Red Pepper Penne

Ingredients:

• 1 lb Italian sausage, casings removed
• 1 cup Dunbar Red Diced Peppers, drained
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• 1 lb penne pasta
• ¼ cup grated Parmesan cheese

Instructions:

1. Brown the sausage in a large skillet over medium-high heat, breaking it into pieces, until cooked through; drain excess fat.
2. Add the drained diced peppers and garlic; cook 2 minutes, stirring often.
3. Pour in the crushed tomatoes, oregano, and red pepper flakes; bring to a simmer and cook 15 minutes, stirring occasionally.
4. Meanwhile, boil penne in salted water until al dente; drain.
5. Toss the pasta with the sauce and serve topped with Parmesan.

Time: 10 minutes prep, 20 minutes cook.

Red Pepper and Corn Chowder

Ingredients:

• 2 cups Dunbar Red Diced Peppers, drained
• 2 cups frozen corn kernels
• 1 medium onion, diced
• 2 tbsp butter
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt and black pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat; cook the onion 5 minutes until softened.
2. Add the diced peppers, corn, chicken broth, and smoked paprika; bring to a boil.
3. Reduce heat and simmer 15 minutes until corn is tender.
4. Stir in the heavy cream; season with salt and pepper. Heat through 3 minutes without boiling.
5. Ladle into bowls and serve.

Time: 10 minutes prep, 25 minutes cook.

Cheesy Red Pepper Quiche

Ingredients:

• 1 (9-inch) unbaked pie crust
• 1½ cups Dunbar Red Diced Peppers, drained and patted dry
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1 cup whole milk
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh chives, snipped

Instructions:

1. Preheat oven to 375°F. Prick the pie crust lightly with a fork and pre-bake 8 minutes.
2. Spread the drained diced peppers and cheddar cheese evenly across the par-baked crust.
3. Whisk together the eggs, milk, salt, and pepper until smooth; pour over the peppers and cheese.
4. Bake 35 to 40 minutes until the center is set and the top is lightly golden.
5. Let stand 10 minutes before slicing. Top with chives.

Time: 10 minutes prep, 50 minutes bake, 10 minutes rest.