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