Capsicums – especially red ones – are a superb source of vitamin C. These relatives of the chilli also contain flavonoids, which seem to fight cancer in several different ways.
Red, yellow and orange capsicums are higher in antioxidant beta-carotene than green ones, and their vitamin C content makes them a good choice to serve with iron-rich foods.
Altered ingredient amounts. I blackened these on a gas hotplate (with the exhaust fan on) turning them with tongs every few minutes. They blackened up really well. - 01 Oct 2008
I don't know if I could eat plain red capsicums after this! - 01 Oct 2008
Altered ingredient amounts. I roasted a dozen capsicums and added the juicy run off to the marinade aswell. - 01 Oct 2008