Dunbars Green Strips Sweet Bell Pepper, 102 Ounce, 6 Per Case

Food service prep: Add to salads, wraps, and sandwich bars for color and crunch.
Cooking ingredient: Sauté, roast, or stir-fry as a ready-cut vegetable for hot entrees and side dishes.
Bulk recipes: Scale into soups, stews, casseroles, and rice dishes where pre-cut strips save prep time.
Catering and events: Set out on vegetable platters or salad stations for large gatherings.

Who Would Benefit

• Restaurants and diners that need ready-cut bell pepper for daily kitchen prep
• Caterers preparing large-scale salad bars, buffets, or event menus
• Institutional kitchens in schools, hospitals, and corporate cafeterias
• Food trucks and delis looking to skip slicing and go straight to cooking

Product Highlights

• Pre-cut green sweet bell pepper strips eliminate hand-slicing labor
• 102-ounce container size built for high-volume food service use
• 6 containers per case for convenient bulk stocking
• Sweet bell pepper flavor with crisp texture, suitable for raw or cooked applications
• Trusted Dunbar brand for commercial produce supply

Yummy Recipes

Sheet-Pan Sausage and Pepper Bake

Ingredients:

• 32 oz Dunbars Green Strips Sweet Bell Pepper
• 1 lb Italian sausage links
• 1 large onion, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper.
2. Arrange sausage links, green pepper strips, and onion slices on the pan in a single layer.
3. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper.
4. Roast for 25 minutes, flipping sausage halfway through, until sausage is cooked through to an internal temperature of 160°F and peppers are tender with lightly charred edges.
5. Serve on hoagie rolls or over rice.

Time: 5 min prep, 25 min cook.

Hearty Bell Pepper and Beef Stew

Ingredients:

• 24 oz Dunbars Green Strips Sweet Bell Pepper
• 1.5 lbs beef stew meat, cubed
• 3 cups beef broth
• 2 medium potatoes, diced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat. Brown beef cubes on all sides, about 5 minutes; remove and set aside.
2. Add green pepper strips to the pot and cook 3 minutes, stirring occasionally.
3. Return beef to the pot. Add broth, diced tomatoes, potatoes, Worcestershire sauce, paprika, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes until beef is tender and stew reaches a safe internal temperature of 160°F.
5. Adjust seasoning and serve hot with crusty bread.

Time: 10 min prep, 55 min cook.