Green or red?
Green peppers are picked earlier and taste fresher and slightly bitter; they're the classic pepper in a jalfrezi or a chicken karahi. Red peppers are riper and sweeter, and better for fajitas, roasting and salads. A mix of colours looks best on a kebab skewer.
Cooking with peppers
For fajitas and jalfrezi, cut them into thick strips and cook them hot and fast so they keep a little bite. For kebabs, cut them into squares the same size as your meat cubes and thread them between. Roasted whole until blackened, then peeled, red peppers turn silky and sweet.
Our tipFor kebabs, cut the peppers into squares the same size as the meat, so everything cooks at the same speed.
Red and green peppers were on our display when we photographed the shop in October 2026. Ask at the counter what's in today.
Storing peppers
Keep them in the fridge salad drawer, where they'll stay firm for about a week. Once cut, wrap them and use them within a couple of days.
What to make
Ask what's on the display today. Opening hours.