Frozen Bell Peppers

Frozen Bell Peppers

We supply IQF frozen bell peppers for meal producers, foodservice and vegetable packers. Whole and cut forms serve different recipes; the strip specification offers 5-7 mm or 10 mm widths and 20-80 mm lengths, packed in 10 kg cartons.

Choose a form before comparing size

A whole pepper, a diced piece and a strip make different contributions to a finished meal. Whole forms give a larger vegetable presentation, dice spread colour through rice, sauces and fillings, and strips remain visible in stir-fries or toppings. The width and length ranges in the table apply to the strips; they are not dimensions for every pepper form.

Use the chosen form in the actual cooking method and portion size. Compare tenderness, visible shape and the amount of broken material after mixing. A single uncooked photograph cannot show how a strip holds up in a sauce or how evenly dice appear across several portions. Keep the trial result with the accepted form.

Evaluate blanching through the finished recipe

The product can be slightly blanched or unblanched. That choice belongs with the later cooking process, rather than serving as a general quality ranking. A topping heated briefly and a vegetable cooked in a sauce can need different starting textures, even when both use the same pepper colour and strip size.

Run a representative sample through normal production and assess it at the point customers eat it. Check strip integrity, softness and any liquid released into the dish. Keep the form and blanching choice together in production instructions so a change in preparation is not mistaken for a size problem.

Use the 10 kg carton as a handling unit

The standard bulk carton contains 10 kg. Compare that opening unit with batch consumption and freezer movement: a small kitchen may use it across several preparations, while a meal line may empty a full case at once. Inspect the liner and carton after a trial opening and handling cycle, alongside the product itself.

The shelf life is 24 months, with the crop season running June-October. Plan sample review and stock rotation around the production calendar. At receipt, record the lot and check frozen separation, case condition and representative colour and cut appearance. Retain the approved sample and cooking result as repeat-order references.

Source Frozen Bell Peppers from XMSD

Tell us the intended product form, packing unit, quantity and destination for a commercial quotation.