Moody Dunbar Diced Green Peppers, No. 10 Cans, 6 Per Case

Restaurant prep: Add directly to soups, stews, and chili for consistent flavor without fresh prep time.
Casserole cooking: Stir into baked dishes like tamale pie or breakfast casseroles for color and mild pepper flavor.
Sauce base: Fold into pizza sauce, pasta sauce, or salsa recipes for bulk foodservice batches.
Buffet topping: Offer as a salad bar or taco bar topping for quick portioning from the can.
Institutional meals: Use in large-volume meal programs where uniform dice size and shelf stability matter.

Who Would Benefit

• Foodservice operators running restaurants, cafeterias, or catering kitchens
• School and hospital nutrition programs needing shelf-stable vegetable options
• Pizza shops and Italian restaurants adding green peppers to sauces and toppings
• Meal prep and batch-cooking operations that value ready-to-use diced vegetables
• Emergency food suppliers stocking long lasting canned produce

Product Highlights

• No. 10 can size ideal for high-volume kitchen use
• 6 cans per case for efficient bulk ordering and storage
• Uniformly diced green peppers save knife work and prep time
• Shelf-stable canned format with extended pantry life
• Moody Dunbar brand, a trusted name in canned peppers since 1933
• Ready to use straight from the can; no washing, seeding, or chopping required

Yummy Recipes

Hearty Green Pepper Chili

Ingredients:

• 2 lbs ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 cup Moody Dunbar Diced Green Peppers, drained
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Brown the ground beef in a large pot over medium-high heat; drain excess fat.
2. Add onion and garlic; cook 3 minutes until softened.
3. Stir in chili powder and cumin; cook 30 seconds until fragrant.
4. Add crushed tomatoes, kidney beans, diced green peppers, salt, and pepper; stir to combine.
5. Bring to a boil, then reduce heat and simmer 30 minutes, stirring occasionally.
6. Cook ground beef to a safe internal temperature of 160°F.

Time: Prep 10 min; Cook 35 min.

Green Pepper and Cheese Omelette Bar Mix

Ingredients:

• 12 large eggs
• 1/2 cup Moody Dunbar Diced Green Peppers, drained and patted dry
• 1 cup shredded cheddar cheese
• 1/4 cup milk
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Whisk eggs, milk, salt, and pepper in a bowl until blended.
2. Melt butter in a large nonstick skillet over medium heat.
3. Pour in egg mixture; cook without stirring until edges begin to set, about 2 minutes.
4. Sprinkle diced green peppers and cheddar evenly over the eggs.
5. Fold omelette in half; cook 1 more minute until cheese melts and center is set.
6. Cook eggs to a safe internal temperature of 160°F.

Time: Prep 5 min; Cook 5 min.

Quick Green Pepper Salsa

Ingredients:

• 1 cup Moody Dunbar Diced Green Peppers, drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup fresh cilantro, chopped
• 1/4 cup white onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1/2 tsp salt

Instructions:

1. Combine diced green peppers, diced tomatoes with their juice, cilantro, onion, and jalapeño in a bowl.
2. Stir in lime juice and salt; mix well.
3. Refrigerate 30 minutes before serving to let flavors meld.
4. Serve with tortilla chips or over grilled chicken or fish.

Time: Prep 10 min; Chill 30 min.