Dunbars Sweet Roasted Pepper, 96 Ounce, 6 Per Case

Restaurant prep: Use straight from the container as a ready-made ingredient for sandwiches, pizzas, and wraps.
Catering service: Serve on antipasto platters and salad bars for events and buffets.
Sauce base: Blend into soups, stews, and pasta sauces for layered roasted pepper flavor.
Meal assembly: Chop into omelets, rice bowls, and grain salads for quick color and sweetness.

Who Would Benefit

• Restaurant and diner kitchens needing ready-to-use roasted peppers in bulk
• Caterers building antipasto displays or salad bars for large events
• Food service operators preparing sandwiches, wraps, and hoagies at volume
• Institutional kitchens such as cafeterias and dining halls
• Home cooks who buy in bulk and preserve or freeze portions for later use

Product Highlights

• Sweet roasted peppers packed in a 96-ounce container, six per case
• Fire-roasted flavor with tender texture, ready to use with no additional cooking required
• Versatile ingredient for Mediterranean, Italian, and Latin-inspired dishes
• Convenient bulk format for high-volume food service operations
• 576 total ounces (36 pounds) per case for cost-effective kitchen stocking

Yummy Recipes

Roasted Pepper and Goat Cheese Crostini

Ingredients:

• 1 cup Dunbars Sweet Roasted Peppers, drained and sliced into strips
• 1 French baguette, sliced into 24 rounds
• 4 oz goat cheese, softened
• 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 in the oven for 5 to 7 minutes until golden and crisp.
3. Spread each crostini with goat cheese, then top with 2 to 3 strips of sweet roasted pepper.
4. Drizzle with remaining olive oil, sprinkle with fresh basil and black pepper, and serve.

Time: 10 minutes prep, 7 minutes cook.

Creamy Roasted Pepper Pasta

Ingredients:

• 2 cups Dunbars Sweet Roasted Peppers, drained and roughly chopped
• 1 lb penne pasta
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and red pepper flakes to taste

Instructions:

1. Cook penne according to package directions; drain and reserve 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium heat; sauté garlic for 30 seconds until fragrant.
3. Add the chopped roasted peppers and stir for 2 minutes to warm through.
4. Pour in the heavy cream and simmer for 3 minutes until slightly thickened.
5. Toss in the cooked pasta, Parmesan, and reserved pasta water as needed; season with salt and red pepper flakes and serve.

Time: 10 minutes prep, 15 minutes cook.

Roasted Pepper and White Bean Soup

Ingredients:

• 3 cups Dunbars Sweet Roasted Peppers, drained
• 2 cans (15 oz each) cannellini beans, rinsed
• 4 cups vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat; cook onion for 5 minutes until softened, then add garlic and smoked paprika for 30 seconds.
2. Add the roasted peppers, cannellini beans, and vegetable broth; bring to a boil.
3. Reduce heat and simmer for 15 minutes to blend flavors.
4. Use an immersion blender to puree half the soup for a creamy but chunky texture; season with salt and pepper and serve.

Time: 10 minutes prep, 25 minutes cook.