Capsicums are sold by colour: green, red, orange, yellow or purple/black. The most common are the large, yellow, green and red capsicums and the small, green ‘chilli peppers’.
Pick capsicums with bright, glossy-coloured, thick skin with no bruises.
Refrigerate capsicums in the crisper for 1–2 weeks.
Chop off the top stem and remove the seeds, then wash before using. Capsicums can be eaten raw or cooked.
4 quick ways with capsicum
Stuffed capsicums make for a delicious and healthy dinner. Halve and deseed capsicums (of any colour) and brush with olive oil. Fillings can be made from just about anything... lean mince, low-fat ricotta, steamed brown rice, chopped vegies, take your pick! Fill capsicums with your creation, drizzle with oil, top with cheese and bake for 20 minutes at 180°C.
Enjoy a roast vegie salad. Roast sliced capsicum, sweet potato, zucchini, onion, eggplant or other vegies in the oven. Cool to room temperature, then arrange on mixed salad greens. Top with toasted pine nuts and dress with extra virgin olive oil
and red wine vinegar.
Whip up a batch of capsicum dip. In a blender, combine roasted red capsicum (skins removed), light cream cheese, minced garlic and a little lemon pepper. Add finely sliced red chillies for an extra kick. Serve with chopped raw vegies. Great for an afternoon snack or a party platter.
Add capsicum strips (fresh, grilled or roasted) to your next pizza for extra flavour and vitamin C.
Did you know? Capsicum is an excellent source of vitamin C; just 15g of capsicum (less than one quarter of a capsicum) contains three quarters of your total daily requirement.