Whole Red Bell Pepper

Two commercial weight grades support portion control for stuffing, baking and further food preparation.

Our standard whole-pepper program removes the stem, core, seeds and loose internal membrane before freezing.

You can select slightly blanched peppers for color stability or unblanched peppers for a firmer raw-material character.

We support physical inspection results, microbiological testing, pesticide-residue reports, heavy-metal results and batch traceability.

IQF Whole Red Bell Pepper

Weight-graded whole peppers for stuffing, ready-meal production, catering and further processing.

IQF Diced Red Bell Pepper

Supporting diced and strip formats are available for pizza, sauce, soup, frozen meals and mixed vegetables.

The main pepper wall and bell shape remain intact while the stem, core, seeds and loose internal membrane are removed.

Suitable for smaller stuffed-pepper portions, catering menus and portion-controlled prepared meals.

Suitable for larger ready-meal portions, restaurant service and products requiring a greater filling capacity.

Half peppers and customer-defined weight grading can be prepared for tray meals, roasting and further industrial processing.

Whole

80–100g or 100–120g per piece, stemmed, cored and de-seeded.

Halves

Longitudinal halves with stem, core and seeds removed for roasting, filling or tray meals.

Strips

5–7mm, 6–8mm or 8–10mm width with 20–100mm or natural length.

Dices

10×10mm, 15×15mm and 20×20mm for industrial processing and mixed-vegetable applications.

A controlled blanching step supports enzyme inactivation, color stability and more predictable cooking performance.

Unblanched peppers retain a firmer raw-material character and are suitable when the customer applies further thermal processing.

Tell us whether the peppers will be stuffed, baked, placed in tray meals, cut after thawing or used as an industrial ingredient.

Select 80–100g for smaller portions or 100–120g for larger filling capacity and plate presentation.

We define whether the pepper is hollowed, halved, slightly blanched or unblanched before quotation.

Whole peppers require carton dimensions and internal arrangement that protect their shape during frozen storage and loading.

We control raw-material firmness, core removal, handling pressure, freezing and carton arrangement to protect the whole shell.

Internal inspection removes loose seeds, core fragments and excessive white membrane before freezing.

Whole peppers are weighed and separated into the approved 80–100g or 100–120g program.

Immature, green, sunburned, decayed, heavily discolored and damaged peppers are removed during sorting.

Surface water, freezer loading and frozen-storage temperature are controlled to reduce ice accumulation and pieces freezing together.

Raw-material maturity, blanching level, freezing speed and temperature stability are managed for the intended cooked application.

Product: IQF Whole Red Bell Pepper

Alternative Name: Frozen Whole Red Capsicum

Scientific Name: Capsicum annuum L.

Ingredient: 100% red bell pepper

Origin: China

Additives: None

Pungency: Non-pungent sweet pepper

Grade 1: 80–100g per piece

Grade 2: 100–120g per piece

Standard Preparation: Stem, core and seeds removed

Shape: Intact hollow bell-pepper shell

Weight Compliance: Minimum 90% of pieces within the declared grade

Strips: 5–7mm, 6–8mm or 8–10mm width

Strip Length: 20–100mm or natural length

Dices: 10×10mm, 15×15mm or 20×20mm

Halves: Longitudinal halves with core and seeds removed

Option 1: Slightly blanched and IQF frozen

Option 2: Unblanched and IQF frozen

Core Temperature: -18°C or below after freezing

Frozen Condition: Individually separated and free flowing

Brix: 5.0–6.5°Bx

Color: Bright red to deep natural red

Flavor: Characteristic sweet red-pepper flavor without bitterness

Aroma: Clean, aromatic and free from abnormal odor

Texture: Firm frozen structure, suitable for further cooking

Discolored Material: ≤5% by weight

Total Minor Defects: ≤5% by weight

Broken or Seriously Split Whole Peppers: ≤5%

Stem or Core Remnants: ≤0.5% by weight

Loose Seeds: ≤5 seeds/kg

Frozen Clumps: ≤5%

Rotten or Mouldy Material: Absent

Metal, Glass, Stone and Hard Plastic: Absent

Total Plate Count: ≤500,000 CFU/g

Coliforms: ≤500 CFU/g

E. coli: ≤10 CFU/g

Yeast: ≤1,000 CFU/g

Mould: ≤1,000 CFU/g

Salmonella: Absent in 25g

Listeria monocytogenes: Absent in 25g

Lead Target: ≤0.05mg/kg

Cadmium Target: ≤0.02mg/kg

Pesticide Residues: Compliant with the agreed destination-market MRL list

Residue Report: Multi-residue screening available for the commercial batch

Main Crop: June to October

Peak Production: July to September

Frozen Supply: Year-round from seasonal production and frozen inventory

Bulk Carton: 1×10kg PE liner/carton

US Bulk Carton: 1×20lb or 1×30lb

Retail Packing: 20×500g or 10×1kg

Industrial Tote: 500–600kg

OEM Packing: Custom inner bag, carton, label and private brand

Storage Temperature: -18°C or below

Shelf Life: 24 months

Standard MOQ: 10 MT per specification

Lead Time: 15–21 days

20-Foot Reefer: Approximately 10–12 MT

40-Foot Reefer: Approximately 20–24 MT depending on form and packing

Trade Terms: FOB, CFR or CIF

Food-Safety Systems: BRC, HACCP, ISO 22000 and ISO 9001

Additional Programs: KOSHER, HALAL and FDA-related documentation

Product Files: Specification, process flow, allergen statement and GMO statement

Batch Files: COA, microbiology, pesticides, heavy metals and traceability records

Shipping Files: Invoice, packing list, bill of lading, certificate of origin and health documents

Stuffed Pepper Production

Hollow whole peppers for filling with rice, vegetables, meat, cheese or plant-based formulations.

Frozen Ready Meals

Weight-graded whole peppers for portion-controlled trays and prepared meal production.

Foodservice and Catering

Whole or half peppers for restaurants, hotels, buffets and institutional kitchens.

Roasting and Further Processing

Whole peppers for roasting, peeling, purée, sauce, dip and ingredient preparation.

Industrial Cut Products

Strips and dices for pizza, fajita blends, soups, sauces, pasta, mixed vegetables and meal kits.

We inspect maturity, red color, firmness, decay, insect damage, sunburn and physical injury.

Peppers are separated for the 80–100g or 100–120g whole-pepper program.

Raw peppers are washed to remove soil, field debris and surface contamination.

The stem, core, seeds and excessive internal membrane are removed while protecting the whole pepper wall.

Each hollow pepper is checked for remaining seeds, core fragments, insects, decay and internal damage.

Slight blanching is applied for customer programs requiring enzyme control and greater color stability.

Surface water is reduced before freezing to limit ice accumulation and frozen clumps.

Peppers are rapidly frozen until the core temperature reaches -18°C or below.

We remove broken, heavily split, discolored, deformed and frost-damaged units.

Net weight, bag seal, carton condition, label, metal detection and batch code are checked.

Released cartons remain at -18°C or below with batch identification until reefer-container loading.

Product name, weight grade, blanching status, origin, lot number, production date, expiry date and packing.

Weight compliance, color, broken units, stem and core remnants, loose seeds, frozen clumps and foreign material.

Brix, lead, cadmium and customer-required chemical parameters.

Total plate count, coliforms, E. coli, yeast, mould, Salmonella and Listeria monocytogenes.

The residue report can list the tested compounds, reporting limits and actual batch results.

Release status and connection between the COA, carton code, production record, cold-store record and shipment documents.

We specify the weight grade, core removal, seed limit, blanching status and whole-pepper integrity.

Samples can be tested for stuffing capacity, cooked texture, color and further-processing performance.

COA, microbiology, pesticides, heavy metals and traceability records can be linked to the shipment lot.

We coordinate production progress, inspection, documents, container booking and shipment status through one export contact.

What does whole red bell pepper mean?

Our standard whole product retains the bell-pepper shell while the stem, core, seeds and loose internal membrane are removed.

What whole-pepper sizes are available?

The standard weight grades are 80–100g and 100–120g per piece.

Can you supply half peppers?

Yes. Longitudinal halves with the stem, core and seeds removed are available.

Are the whole peppers blanched?

We supply both slightly blanched and unblanched programs according to the required color, texture and further-processing method.

Can you supply strips and dices?

Yes. Strip widths include 5–7mm, 6–8mm and 8–10mm. Dice sizes include 10×10mm, 15×15mm and 20×20mm.

Can I receive a frozen sample?

Yes. Frozen samples can be arranged through an approved cold-chain route for weight, color, seed removal, cooking and application evaluation.

What is the MOQ?

The standard MOQ is 10 MT for one approved whole-pepper grade and packing specification.

Can you provide a COA?

Yes. The COA can include weight compliance, physical defects, Brix, microbiology, heavy metals and batch-release status.

Can you provide pesticide-residue testing?

Yes. Multi-residue testing can be arranged against the agreed destination-market MRL list.

What packing formats are available?

Standard options include 1×10kg, 1×20lb, 1×30lb, retail bags and 500–600kg industrial totes.

What is the shelf life?

The standard shelf life is 24 months when continuously stored and transported at -18°C or below.

Can whole peppers be mixed with other products?

Yes. Whole peppers can be combined with compatible IQF peppers, onions, mushrooms and other frozen vegetables in one full reefer container.

What is the standard lead time?

Standard production and shipment preparation normally require 15–21 days after specification and packing approval.

How are quality claims reviewed?

Please provide the lot code, carton label, affected quantity, frozen temperature, photographs and inspection findings. We review the claim against the approved specification, COA, production records and shipping documents.

IQF Red Bell Pepper Strips

Uniform strips for pizza, fajita blends, stir-fry products and ready meals.

IQF Diced Red Bell Pepper

10mm, 15mm and 20mm dices for sauces, soup, pizza and food processing.

IQF Green Bell Pepper

Whole, half, strip and diced green pepper formats.

IQF Mixed Bell Peppers

Red, yellow and green pepper blends for foodservice and prepared-food production.