Ramiro peppers are the longer, thinner cousins of bell peppers. They also tend to be sweeter than bell peppers, so while they can be cooked in just the same way (grilled, stuffed, roasted) they do particularly well raw in salads.
Red and green peppers are grown mainly in Winter in Sicily (excellent timing, since that's exactly the time of year that they don't do so well in Blighty). Massimo grows most of our peppers, including our red, large red and ramiro peppers. We have also some coming from Lahsen El Hjouji in Agadir Morocco, who grows his peppers in green houses under bananas plants! With the warmth and moisture of the banana plants, he gets a perfect pepper.