Organic Red peppers
Versatile organic red peppers, to add crunch to salads, colour to stir-fries, and smoky sweetness to roasted veg.
Red peppers Grown by Paco Lozano at Motril, Spain
About
These organic red peppers are sweet, crunchy and very versatile. They’ll add crunch to salads, colour to stir-fries and smoky sweetness to a plate of roasted veg.
Local isn’t always best! Peppers’ homegrown season falls in late summer, though they’re a customer favourite year-round. When our own pepper season is over, we truck over naturally sun-ripened ones from organic growers in Spain. This uses just a fraction of the carbon compared with growing them in the UK using heat.
Country of origin
Produced in- Spain
UK Seasonality
How to prepare
Eat raw in salads or with dips. Use in soups, stews or omelettes. Lots of recipes call for them to be roasted, giving a lusciously smoky, concentrated flavour: cook either in the oven at 200°C/Gas 6 or over the gas hob until the skin is black and blistered. Put in a bowl, cover with clingfilm and leave for 10 mins – this makes the skin easier to peel off.
Storage
Keep them in the fridge. They can last up to 2 weeks.
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Grown by Paco Lozano, Motril, Spain
Paco Lozano runs EcoSur along with his three brothers and has been working with Riverford for over ten years. They grow many of our tomatoes as well as mini watermelons, organic papaya, aubergines, a rainbow of pepper varieties and our first spring flush of french beans.
Red peppers recipes
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Lamb and red pepper ragu with creamy polenta
Serves: 2 Total time: 50 min
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Braised fennel and peppers with anise
Serves: 4 Total time: 35 min
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Corn on the cob with red pepper and chive butter
Serves: 8 Total time: 35 min
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BBQ grilled spring onions
Serves: 4 Total time: 10 min
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Harissa & red pepper chicken with aubergines, tomatoes, yoghurt & couscous
Serves: 2 Total time: 40 min
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Rebel Recipes’ charred veg bowl with courgette mash & punchy red pepper sauce
Serves: 2 Total time: 45 min
