Capsicums (or bell peppers as some people call them) are an amazingly versatile ingredient that can be stuffed, stir fried, stewed, barbecued or roasted.

333 Recipes




Global Cuisine

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This is a very easy and delicious soup which makes use of jarred roasted capsicums. Of course you can always roast your own.

Recipe by: RLINDA

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I made these stuffed capsicum for my friend who is vegetarian. He really liked them and ask me to give him the recipe.

Recipe by: cisacke

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This is an excellent sausage casserole with only a few key ingredients. Serve with brown rice and freshly boiled broccoli.

Recipe by: Kirsty MacDonald

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Convenience food can be a healthy option when you make smart choices. For example, roasted capsicums in jars provide significant amounts of beta carotene and vitamin C.

Recipe by: Lynn Lewis

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Colourful capsicum wedges are stuffed with fish paste, pan-fried and served with garlic black bean sauce.

Recipe by: tonytsang

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Caponata is a Sicilian side dish based on eggplant. It can be eaten on its own or used as a sauce for pasta. My version differs from the traditional in that it substitutes capsicum for celery and black olives for green ones.

Recipe by: spookylean

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This is a one dish meal that can be prepared quickly and easily. Perfect for spring when fresh asparagus is arriving in the shops.

Recipe by: MKATES

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This light and creamy sauce is excellent on any type of pasta, but tortellini or ravioli seems to be the best match.

Recipe by: BOB BAILEY

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The capsicums are cooked twice to make this rich side dish or light meal. First they are roasted then sautéed with garlic, onion and tomatoes. If eating alone serve with baguette slices.

Recipe by: jacqueline senouci

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This is a great pasta salad I've been making for years as a side dish. It's always eaten up at a barbecue.

Recipe by: Cyndie

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