Whether red or yellow, orange or green; labelled as bell pepper or simply pepper, capsicums of any shade or name taste just as sweet. Thanks to their mild, sometimes faintly bitter and slightly sweet taste, capsicums lend themselves to all manner of cuisines – from an Indian curry-inspired dish of tandoori fish and capsicum skewers to Middle Eastern dips to capsicum cooked in rustic Mediterranean dishes.
If you have too many capsicums and you’re wondering what to do with them, our panzanella-style salad of charred capsicums or a shakshuka recipe are wonderful ways to use the ingredient. Or, try one of our mini capsicum recipes, including the best stuffed capsicum recipe from Italian-born chef Eugenio Maiale for baby peppers stuffed with tuna.
Here are our best capsicum recipes to go crazy for.
Tony Tan’s stir-fried beef with chilli bean paste, dried chilli and capsicums
Roast capsicum with tomato, garlic and olives
Roast chicken with capsicum salsa verde
Capsicums with scrambled eggs (Piperrada)
Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)
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Lamb cutlets with white beans, capsicum and oregano
Kylie Kwong’s beef with black bean and chilli sauce
Picanha, chimichurri and sweet and sour peppers
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Luca’s peppers with spinach and salt cod
Eugenio Maiale’s peperoni ripieni di tonno (peppers stuffed with tuna)
Stir-fried beef with chilli bean paste, dried chilli and capsicums
Roasted carrot salad, pepper sauce, olive oil and curd
Grilled pork sausages with fennel, radicchio and roasted capsicum
Smoky eggplant and capsicum dip with pita bread
Frank Camorra’s marinated whole snapper baked on potatoes and peppers (Dorada al fondo con patatas)
Anchoïade toasts with roasted tomatoes and capsicum
Char-grilled capsicum salad with sherry vinaigrette
