Capsicums (or bell peppers as some people call them) are an amazingly versatile ingredient that can be stuffed, stir fried, stewed, barbecued or roasted.
This is a great pasta salad I've been making for years as a side dish. It's always eaten up at a barbecue.
This light and creamy sauce is excellent on any type of pasta, but tortellini or ravioli seems to be the best match.
This is a quick breakfast, brunch or lunch I make. Scrambled eggs can get a bit boring so I add capsicum then serve on toast.
A rich and wonderful pasta sauce full of vegetables and colour. Try using fusilli pasta, or your other favourite pasta shape to add variety.
Colourful capsicum wedges are stuffed with fish paste, pan-fried and served with garlic black bean sauce.
The bright colours of the capsicums make this simple yet delicious Chinese dish very pretty to look at. Serve with freshly cooked white rice.
A vegetarian pasta bake which is a little different, involving eggs, mozzarella and three colours of capsicums.
This is a great springtime or summer dish for a party or a family picnic. I used this recipe to feed over 100 people and it went over fabulously.
This is perfect for a cold winter's night; a rich capsicum soup that has grilled cheese on top. Serve with a warm bread roll accompanied by a red wine and life cannot get any better.
This recipe may sound a little unusual but beer goes perfectly with sausages and capsicums. Serve as a main dish, or use as a filling in sandwich rolls.