Bright and shiny capsicums or peppers are a welcome addition to a Meatless Monday table bringing colour, sweet flavors and crunch to a number of capsicum recipes.
The versatile fruit is an ideal kitchen ingredient, not only does it keep well and is easy to work with, but it also has strong nutritional credentials, both low in calories and rich in vitamin C and other antioxidants.
Particularly popular in Mediterranean dishes, capsicums can be eaten raw or cooked, tossed into salads, cooked into stews, chargrilled or even stuffed whole. They pair well with a number of vegetarian favourites including aubergines, courgettes and tomatoes.
We have a a colourful collection of capsicum recipes below to take you from breakfast, with a rich tasty huevos rancheros to a pepper packed couscous lunch and a pepper stuffed dinner. Take a look and see what you can do with this useful ingredient.
If you need a refresher on your knife skills when it comes to tackling a pepper without the seeds going everywhere here’s how: How to cut bell peppers