Mixed peppers Grown by Paco Lozano at Motril, Spain

£4.55 / x3

About

These mixed organic 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, although they’re a customer favourite year-round. When we can’t grow them naturally at home, we truck over sun-ripened peppers from our growers in Spain. Surprisingly, this uses just a fraction of the C02 compared with growing them in the UK under heated glass.

Our bell peppers grow naturally through a spectrum of colours throughout their season; reds, oranges, yellows and greens. We try to provide the best mix we can without causing unnecessary waste, so we guarantee a minimum of two colours (though very often you'll receive a mix of three).

Country of origin

Produced in

Spain

How to prepare

Eat raw in salads or with dips, or cook into soups, stews and omelettes. Lots of recipes call for them to be roasted, giving a lusciously smoky, concentrated flavour. Roast in the oven at 200ºC/Gas 6 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 the sweet, meltingly tender flesh.

Storage

Delivered from our farm, so wash before cooking. Store in the bottom of the fridge.

Class

Our peppers are sold as class 2. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).

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.