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Bell Peppers, Red

Markon First Crop (MFC) Bell Peppers are high in vitamin C, and contain both vitamin A and fiber.

Product Details

Shelf Life:
Julian pack date.
Ethylene Producing:
No
Ethylene Sensitive:
Yes
Kosher:
No
Sizing:
MFC Bell Peppers are 60 to 80-ct. size (approximately 4" to 5" in length and diameter).

Available Offerings from Markon for Bell Peppers, Red

Description Net Weight Pack GTIN UPC
Bell Peppers, Red, Ex Large 25 pounds or 11 kilograms 1 1/9 BU 0 06 11628 91551 7 6 11628 91551 7
Bell Peppers, Red, Jbo 25 pounds or 11 kilograms 1 1/9 BU 0 06 11628 91552 4 6 11628 91552 4
Bell Peppers, Red, Large 25 pounds or 11 kilograms 1 1/9 BU 0 06 11628 91539 5 6 11628 91539 5
Bell Peppers, Red, Med 25 pounds or 11 kilograms 1 1/9 BU 2 06 11628 91541 2 6 11628 91541 8
Bell Peppers, Red 5 pounds or 2 kilograms 5 LB 0 06 11628 91545 6 6 11628 91545 6

Storage Tips:

Handle with care; peppers bruise easily. Storing below 42° F/6° C can result in chill injury.

Handling Tips:

Rough handling can result in bruising. Rinse whole fruits and vegetables in clean running water prior to using.

General Usage Ideas

  • Fill roasted red and yellow bell peppers with basil-flavored quinoa salad.
  • Sauté green, red, and yellow bell peppers with onion strips and oregano; serve in hoagie buns with sausages, chopped steak, or hot dogs.

Fall / Winter Usage Ideas:

  • Toss RSS Triple-Washed Spinach with cooked lentils, strips of roasted and chopped MFC Red Bell Peppers, pine nuts, and crumbled blue cheese; dress with citrus vinaigrette made with RSS Lemon Juice
  • Boil and mash MFC Potatoes; mix with goat cheese, sour cream, RSS Washed & Trimmed Green Onions, and minced jalapeno peppers; use mixture to fill roasted halves of MFC Red Bell Peppers
  • Toss together sautéed MFC Red Bell Peppers, RSS Sliced Onions, fennel, Andouille sausage, and cornbread cubes; mix in beaten eggs; drizzle all with hot stock until moist; bake and serve with roasted poultry

Spring / Summer Usage Ideas:

  • Toss RSS Triple-Washed Spinach with thinly sliced Red and Yellow Peppers, grated red beets, and sunflower seeds; drizzle with grapefruit vinaigrette made with RSS Grapefruit Juice
  • Heat wok with sesame and peanut oils; stir-fry calamari with MFC Red and Yellow Bell Peppers, MFC Tomatoes, RSS Peeled Garlic, and opal basil; deglaze with dash of soy sauce; serve with short-grained rice and black sesame seeds
  • Sauté RSS Diced Onions, RSS Peeled Garlic, minced MFC Red and Yellow Bell Peppers, and thyme sprigs; add sablefish fillets and cooked until browned on one side; flip and add white wine and saffron; simmer on low until liquid reduces and fish is tender

Did You Know?

The most popular sweet pepper in the U.S. is the bell pepper. As bell peppers mature, their color changes from green to red and they become sweeter.