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 classic dish from the American South has a base of rice and beans, jazzed up with bacon, sweet capsicums and Tabasco.
This is an unusual combination but works well. There is the sweetness of the grilled capsicums, the uniqueness of the preserved lemon and cumin.
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.
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.
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.