For the production of bell peppers we use varieties with large sized fruits (up to 25 cm) and thick walls, making them ideal for stuffing and roasting, either ripe (red peppers) or under ripe (green peppers).

A Galician type we also produce is the “white pepper”, including in this denomination several local varieties which have in common their light green colour, medium size (up to 10 cm), and not at all spicy taste. Because of their thin walls they are appropriate for fried consumption.