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 one dish meal that can be prepared quickly and easily. Perfect for spring when fresh asparagus is arriving in the shops.
This is a great pasta salad I've been making for years as a side dish. It's always eaten up at a barbecue.
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.
This is a beautiful and colourful salad that uses fresh vegetables and a spicy Dijon mustard vinaigrette.
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.
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.
A vegetarian pasta bake which is a little different, involving eggs, mozzarella and three colours of capsicums.
A rich and wonderful pasta sauce full of vegetables and colour. Try using fusilli pasta, or your other favourite pasta shape to add variety.