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 very easy and delicious soup which makes use of jarred roasted capsicums. Of course you can always roast your own.
I made these stuffed capsicum for my friend who is vegetarian. He really liked them and ask me to give him the recipe.
This is an excellent sausage casserole with only a few key ingredients. Serve with brown rice and freshly boiled broccoli.
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.
Colourful capsicum wedges are stuffed with fish paste, pan-fried and served with garlic black bean sauce.
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.
This is a one dish meal that can be prepared quickly and easily. Perfect for spring when fresh asparagus is arriving in the shops.
This light and creamy sauce is excellent on any type of pasta, but tortellini or ravioli seems to be the best match.
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.
This is a great pasta salad I've been making for years as a side dish. It's always eaten up at a barbecue.