Dunbar’s Peppers Red & Yellow Roasted, 28 Ounce, 12 Per Case

Meal prep: Add to sandwiches, wraps, and paninis for smoky sweetness without extra cooking.
Pasta and grain bowls: Fold into pasta, risotto, or rice bowls for color and roasted flavor.
Salad topping: Slice and layer over green salads, antipasto platters, or cold pasta salads.
Cooking ingredient: Chop into sauces, stews, and sautés for depth and mild heat.
Appetizer building: Pair with cheese, crackers, and cured meats on a charcuterie board.

Who Would Benefit

• Home cooks looking for ready-to-use roasted peppers without charring and peeling fresh ones
• Caterers and food service operators needing consistent peppers in bulk case quantities
• Meal preppers who want a shelf-stable vegetable to keep on hand weekly
• Anyone building antipasto platters, Mediterranean dishes, or sandwich bars

Product Highlights

• Mix of red and yellow roasted peppers in one 28-ounce container
• 12 jars per case for food service or household stocking
• Fire-roasted flavor with tender texture, ready to eat straight from the jar
• No peeling, charring, or prep work required
• Shelf-stable storage before opening

Yummy Recipes

Roasted Pepper and Goat Cheese Crostini

Ingredients:

• 1 cup Dunbar’s Red & Yellow Roasted Peppers, drained and sliced into strips
• 4 oz goat cheese, softened
• 1 French baguette, sliced into 1/2-inch rounds
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh basil, chopped
• Freshly cracked black pepper to taste

Instructions:

1. Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil.
2. Toast bread for 5 to 7 minutes until golden at the edges.
3. Spread each crostini with goat cheese, then top with 2 to 3 strips of roasted pepper.
4. Garnish with chopped basil and black pepper. Serve immediately.

Time: 5 min prep, 7 min cook.

Roasted Pepper and Chicken Skillet

Ingredients:

• 1.5 lbs boneless skinless chicken breasts, sliced into strips
• 1.5 cups Dunbar’s Red & Yellow Roasted Peppers, drained and roughly chopped
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 1 tsp dried Italian seasoning
• Salt and pepper to taste

Instructions:

1. Season chicken strips with Italian seasoning, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until internal temperature reaches 165°F. Remove and set aside.
3. In the same skillet, sauté garlic for 30 seconds, then add chopped roasted peppers and chicken broth. Simmer 3 minutes.
4. Return chicken to the skillet, toss to coat, and serve over rice or pasta.

Time: 10 min prep, 15 min cook. Safe internal temperature for chicken: 165°F.

Roasted Pepper Hummus

Ingredients:

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

Instructions:

1. Combine roasted peppers, chickpeas, tahini, lemon juice, garlic, and smoked paprika in a food processor.
2. Blend until smooth, scraping sides as needed. Stream in olive oil while blending.
3. Season with salt to taste. Transfer to a bowl, drizzle with olive oil, and serve with pita or vegetables.

Time: 10 min prep, no cook required.