Red pepper

What is Red pepper?

Standard field-grown red bell pepper, fully ripened from green so it's sweeter, with three-to-four lobes and medium-thick walls. Sold by 25 lb (1 1/9 bushel) carton.

The everyday red bell for the line: diced into sofrito and mirepoix, sliced for fajitas and stir-fries, roasted for sandwiches and pasta, and chopped raw into salads and salsas. The workhorse where Holland peppers would be overkill.

Red pepper wholesale price in NYC

As of July 13, 2026, the wholesale quote for red pepper in the NYC market is about $39.95. Over the past 12 months it's ranged from $19.95 to $57.95, with a typical week landing around $33.95.

It's sitting above its 12-month average this week, so if it's a staple, build a little cushion into your menu price.

What's behind the price

NYC produce runs through the high-volume houses that feed Hunts Point and the wider metro — California, Florida, Mexico, and Northeast farms when they're in season. That's why a case rate on red pepper can shift week to week.

The yearlong trend has been easing (up about 48% over the last month). Buying what's in season is still the most reliable way to keep produce cost in check.

Seasonality in the Northeast

Northeast and Jersey field peppers peak late summer into fall; imports and greenhouse supply fill the rest of the year.

Per case or per pound?

Produce is sold by the case, with a per-pound rate shown where it helps you compare. Order on the unit that matches your prep so you're not throwing money out on shrink — perishables don't wait.

Cheaper than Holland but expect more waste from thinner walls and irregular shapes. Buy firm, glossy fruit and use red before it wrinkles, it softens faster than green bells.