Red romano peppers Grown by Paco Lozano at Motril, Spain

£2.85 / 2 pack


Long, tapering organic red romano peppers. Although they look like a giant chilli, they taste more like sweet, full-flavoured bell peppers.

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 our friend Paco 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

We import our peppers from Spain and Italy as growing them in heated greenhouses is environmental madness..

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.

BBQ tip: This gives a deliciously smoky flavour. Grill whole peppers over a medium–high heat, turning them every few mins, until blackened and soft; about 20 minutes. Once charred, tip the peppers into a bowl and cover with a plate or cling film so that they cool in their own steam. This loosens their skins. When they’re cool enough to handle, peel away the blackened, papery skin and discard. Remove any seeds and slice the soft flesh as desired, saving as much of the roasting juices as possible.


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


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.

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