Dunbars Red Strips Sweet Bell Pepper, 102 Ounces, 6 Per Case

Food service prep: Add directly to salads, sandwiches, and pizza toppings for ready-to-use sweet pepper strips.
Cooking ingredient: Stir into fajitas, pasta dishes, and stir-fries without slicing fresh peppers.
Bulk recipes: Scale into large-batch soups, stews, and casseroles for institutional or catering volumes.
Condiment bar: Offer as a topping option on salad bars, hot dog stations, or deli build-your-own setups.

Who Would Benefit

• Restaurants and diners needing pre-cut pepper strips to speed up kitchen prep
• Caterers preparing large events who want consistent pepper portions without manual slicing
• School and hospital cafeterias running high-volume meal service
• Pizza shops and sandwich shops topping dozens of orders per shift
• Food truck operators with limited prep space who benefit from ready-cut vegetables

Product Highlights

• 102-ounce can per container for high-volume food service use
• Six containers per case, providing 612 total ounces of sweet bell pepper strips
• Pre-cut red strips eliminate slicing labor and reduce prep time
• Sweet bell pepper flavor suitable for hot and cold applications
• Dunbar brand, a recognized name in canned vegetable distribution

Yummy Recipes

Sheet Pan Sausage and Pepper Hoagies

Ingredients:

• 2 cups Dunbars Red Strips Sweet Bell Pepper, drained
• 1 lb Italian sausage links
• 1 large onion, sliced
• 4 hoagie rolls
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Arrange sausage links and onion slices on a sheet pan, drizzle with olive oil, and roast 20 minutes.
2. Remove pan, add drained pepper strips around the sausages, and roast another 10 minutes until sausage internal temperature reaches 160°F.
3. Split hoagie rolls and toast cut-side up for 2 minutes. Load each roll with a sausage, peppers, and onions. Serve immediately.

Time: 5 min prep, 30 min cook.

Creamy Red Pepper and Tomato Soup

Ingredients:

• 3 cups Dunbars Red Strips Sweet Bell Pepper, drained and roughly chopped
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Sauté garlic 1 minute until fragrant.
2. Add pepper strips, crushed tomatoes, and vegetable broth. Bring to a simmer and cook 15 minutes.
3. Blend soup with an immersion blender until smooth. Stir in heavy cream, season with salt and pepper, and heat through 2 minutes. Do not boil after adding cream.

Time: 5 min prep, 20 min cook.

Three-Pepper Cheesy Baked Ziti

Ingredients:

• 2 cups Dunbars Red Strips Sweet Bell Pepper, drained
• 1 lb ziti pasta
• 1 jar (24 oz) marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 tsp Italian seasoning

Instructions:

1. Preheat oven to 375°F. Cook ziti according to package directions, drain, and set aside.
2. Mix drained pepper strips, marinara sauce, ricotta, and Italian seasoning into the cooked ziti. Spread half the mixture in a 9×13 baking dish.
3. Layer 1 cup mozzarella over the first half, add remaining ziti mixture, top with remaining mozzarella and Parmesan. Bake 25 minutes until bubbly and golden.

Time: 10 min prep, 25 min cook.