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 quick breakfast, brunch or lunch I make. Scrambled eggs can get a bit boring so I add capsicum then serve on toast.
A wonderful way to use fresh vegetables in season. The feta cheese makes it a really special light meal.
This is a great Italian style side dish perfect accompaniment for pastas. Great to make ahead then bake when needed to serve.
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.
Chicken breasts simmered with tomato sauce, capsicums, mushrooms, black olives and alfredo sauce and served over hot cooked rigatoni pasta.
This is a very easy and delicious soup which makes use of jarred roasted capsicums. Of course you can always roast your own.
This light and creamy sauce is excellent on any type of pasta, but tortellini or ravioli seems to be the best match.
Mackerel fillets are baked then served with roast capsicum and onion. If you can't find fresh mackerel, smoked mackerel is a good alternative.
Cajun seasoning lends this chicken and vegetable pasta dish a distinct smokiness. A very nice winter dish.
A straightforward macaroni salad which uses soup mix, and that is excellent for parties, picnics and those summer day barbecues.