Organic Red peppers
Versatile organic red peppers, to add crunch to salads, colour to stir-fries, and smoky sweetness to roasted veg.
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 originGrown in
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.
Keep them in the fridge. They can last up to 2 weeks.
Grown by Naturcharc, Almeira, Spain
Naturcharc grow all sorts of tasty essentials to help us keep our boxes full including sweet bell peppers, Padron peppers, crunchy cucumbers and courgettes.
Don't miss these...
Red peppers recipes
Braised fennel and peppers with anise
Serves: 4 Total time: 35 min
Corn on the cob with red pepper and chive butter
Serves: 8 Total time: 35 min
Lamb and red pepper ragu with creamy polenta
Serves: 2 Total time: 50 min
BBQ grilled spring onions
Serves: 4 Total time: 10 min
Harissa and red pepper chicken with aubergines, tomatoes, yoghurt and couscous
Serves: 2 Total time: 40 min
Roasted Jerusalem artichokes with romesco sauce
Serves: 6 Total time: 1h 45 min