Capsicums (or bell peppers as some people call them) are an amazingly versatile ingredient that can be stuffed, stir fried, stewed, barbecued or roasted.
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 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.
This is a one dish meal that can be prepared quickly and easily. Perfect for spring when fresh asparagus is arriving in the shops.
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!
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.