__Carton Box__
- 11lb Bulk - 100 cases/pallet
- 25lb Bulk - 50 cases/pallet -

__Mixed Bells__ 
1 yellow, 1 red, 1 orange

__Polybag__
-  18/3 Pack - 50 cases/pallet
-  16/3 Pack - 60 cases/pallet
-  12/3 Pack - 100 cases/pallet
-  8/3 Pack - 100 cases/pallet

-  12/2 Pack - 100 cases/pallet (1 red and 1 orange OR yellow)


Organic and Conventional available year round

![Bell Pepper nutrition facts](//images.contentful.com/h6kenpjhkrvf/KFoPalTLUxdBFS3roSpSe/7358272f6cb10228591bf572ecbf4325/Bell_Pepper_nutrition_facts.png)

Pack Styles

Seasonal Availablity

Nutritional Facts

Greenhouse- grown to perfection, these vibrant bell peppers are mind blowing, immunity-boosting and flavor logic-defying. 

__Ingredients:__

- 18-20 Mini Sweet Peppers
- 1 tbsp. Olive oil
- 2 garlic cloves
- 2 tsp All Natural Roasted Garlic Seasoning
- 1/2 cup sun dried tomatoes
- 1 cup nutritional yeast
- 1 cup vegetable broth
- 5-6 medium basil leaves
- 1 lb. spaghetti noodles
- Chopped basil leaves for garnishing
- Red Pepper flakes (optional)
- Parmesan Cheese (optional)
- Salt and Pepper

- __Instructions:__
1. Preheat oven to 375 degrees.
2. Wash and dry mini peppers. Cut small slit in each pepper to allow steam to escape. 
3. Place on baking sheet. 
4. Drizzle on Olive oil and sprinkle with Weber seasoning. 
5. Roast in oven for 25 minutes, or until peppers start to brown in areas.
6. Remove from oven and allow to cool.
7. Prepare noodles according to box directions. 
8. When peppers are cool, remove stems by pulling from top. 
9. Place peppers in highspeed blender or food processor, add in sun-dried tomatoes, nutritional yeast and basil leaves, process until smooth. 
10. Add in vegetable broth and process 4 to 6 seconds. 
11. Season to taste with salt and pepper. Toss noodles in sauce. Plate and garnish with dried basil leaves, parmesan cheese and red paper flakes if desired. Enjoy!


Roasted-Pepper-Pasta

A pepper sauce that goes with pretty much everything. 

Roasted Mini Sweet Pepper Pasta Sauce

Inspired by local Mexican flavors of the coastal city of Ensenada, this ceviche is fresh, contemporary, and vibrant. What we love about this recipe is that it’s loaded with fresh veggies, designed for sharing and anyone can make it. This recipe was developed by Chef Jose Hernandez of Baja Lounge using Signature Brand by Frank’s fresh organic produce. 

Prep Time: 40 mins.

Feeds: 3-4

Ingredients: 

- 2 cups Signature brand by Frank’s cucumber
- 1/2 cup of Signature brand by Frank’s grape tomato
- 1 Signature brand by Frank’s bell pepper
- 1/2 cup of red onion
- 2 cups Cod fish (Tilapia, Mahi-Mahi or Halibut are great substitutes)
- 1/2 cup lemon juice
- 2 tbsp cilantro
- 3 tbsp extra virgin olive oil
- 3 tbsp rice vinegar
- salt and pepper to taste

Instructions: 

1. Dice your cucumber, grape tomato, bell pepper, onion, cilantro and place them in a large bowl.
2. Cut the fish into small squares and add it to the bowl. 
3. Next, add your evoo, lemon juice, salt & pepper to the bowl.  
4. Toss well and place in the refrigerator to allow all the flavors to marinate for at least 30 minutes.
5. Enjoy on tostadas, with chips or as the main entree. Don’t forget to garnish it with salsa and fresh avocado slices for the full experience.

Fresh veggies, designed for sharing and anyone can make it. This recipe was developed by Chef Jose Hernandez of Baja Lounge using Signature Brand by Frank’s fresh organic produce. 

vegan-ceviche

Inspired by local Mexican flavors of the coastal city of Ensenada, this ceviche is fresh, contemporary, and vibrant.

Ensenada Style Ceviche

Eggs are probably one of our favorite things to eat for breakfast and our bell pepper boats are top notch! These stuffed breakfast peppers are a great way to add color, nutrition and visual interest without adding calories. They are perfect when you’re making breakfast or brunch for a crowd. It’s really easy to get these whipped up once you have all the ingredients at hand, making mornings that more special and less stressful. Try this recipe with green, red, orange or yellow Signature Brand by Frank’s bell peppers. 

Prep Time: 25 minutes 

Feeds: 4

Instructions: 

- 4 large eggs
- 2 large Signature Brand by Frank’s **Bell pepper** (cut in half, seeds removed)
- 1/2 cup **Swiss Gruyere shredded cheese blend**(or any shredded cheese you like)
- 4 tsp **Chives** (chopped)
- Salt and Pepper to taste

Instructions: 

- Preheat the oven to 400 degrees F . Line a baking sheet with foil or parchment paper and grease lightly.
- Place a tablespoon of shredded cheese at the bottom of each pepper. Crack an egg on top, then sprinkle lightly with salt and black pepper. Add another tablespoon of shredded cheese around the edges, leaving some of the yolk visible in the center.
- Place the peppers cut side up onto the baking sheet. Bake for 15-20 mins, until softened.
- Serve each pepper with extra cheese and pepper to taste. Enjoy!

pepper-breakfast

Eggs are probably one of our favorite things to eat for breakfast and our bell pepper boats are top notch!

Color Bell Peppers

Color Bell Peppers

From our kitchen