Capsicums are seed pods. They can be red, green, yellow, orange, white, purple-brown and lime green. Green and red come from the same plant, however yellow, orange, white and purple are different varieties. Red, orange, yellow and green capsicums are readily available. Capsicums are sweet and juicy with a mild spicy flavour. Red capsicums, being riper, are sweeter than green capsicums.
Refrigerate in the vegetable crisper. At cooler times of the year capsicums can be kept in the fruit bowl.
How to prepare
Remove the seeds and inner membranes. To stuff a capsicum, cut the stem off and remove the seeds from the top, alternatively it can be easier to cut the capsicum in half first. To remove capsicum skins, roast, grill or barbecue until the skin blisters and blackens. Slip the burnt skins off. To make this easier place capsicums in a plastic bag or covered dish for a few minutes and then peel skin off.
Ways to eat
Capsicums can be eaten raw or cooked. Use raw in salads, cut into strips and eat with dips, or use as an edible garnish. Dice capsicums for use on pizzas; cut into chunks for kebabs; use in pasta sauces; or add to stir fries. Stuff with rice or a breadcrumb mixture and bake. Add roasted capsicums, either hot or cold, to salads and sandwiches.
Bake, grill, roast, stir fry, stuff.
All capsicums are a good source of vitamin C and a source of vitamin B6. Red/yellow/orange capsicums are a source of folate. Red capsicums contain higher levels of vitamin C compared to the other colours and both red and orange capsicums are a source of vitamin A. A range of carotenoids are responsible for the different colours.
Yellow capsicums are a good source of vitamin C, and a source of folate and vitamin B6.