Healthy living

Capsicum

Varieties of capsicum
L to R from top left: green capsicum, red capsicum, yellow capsicum, orange capsicum, purple capsicum.

Red and green varieties come from the same plant, with red capsicums allowed extra time on the plant to develop colour. Use in stir-fries, casseroles and salads, and stuffed with meat and rice mixtures.

Varieties

  • Green: crunchy texture which stays fresh longer than other varieties.
  • Red: sweeter but soften quicker than green.
  • Yellow: mildest flavour.
  • Orange: sweet and crisp.
  • Black/Purple: purple outside and green inside. Turns green when cooked.

Selection

Choose capsicum with firm glossy skins, no spots or shrivel.

Storage

In an airtight bag in refrigerator crisper.

Serving suggestion

Cut into 4, remove seeds. Grill or roast until skin blackens. Seal in plastic bag for several minutes to loosen the skin. Peel away the skin. Serve on grilled Turkish bread topped with other roast vegetables and meat.


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