Capsicums (or bell peppers as some people call them) are an amazingly versatile ingredient that can be stuffed, stir fried, stewed, barbecued or roasted.
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 salad is the perfect side dish or entree for a Chinese dinner. Red capsicums and enoki mushrooms are blanched, cooled and tossed with salt, garlic and sesame oil.
This easy recipe is a fantastic vegetarian alternative to traditional stuffed capsicum recipes. They look very effective and are a wonderful winter meal.
A straightforward macaroni salad which uses soup mix, and that is excellent for parties, picnics and those summer day barbecues.
I learnt this recipe from my mother-in-law in Tunisia where it is know as 'Tunisian Fried Peppers and Eggs'. Great for breakfast, brunch or a quick meal anytime. It can be hot or mild depending upon the type of chillies you choose.
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 is a simple vegan stuffed capsicum recipe that is great all year around, but at Christmas I make lots of red and green ones to fit the holiday theme.
A quick and easy soup that looks great and tastes delicious! The wonderful colour and mild flavour make it an excellent first course! Reheats nicely in the microwave if you need to prepare a day in advance!
Cajun seasoning lends this chicken and vegetable pasta dish a distinct smokiness. A very nice winter dish.
Colourful capsicum wedges are stuffed with fish paste, pan-fried and served with garlic black bean sauce.