Red Capsicum

Red capsicum are left on the plant an extra 7-10 days longer than the green capsicum. Red capsicums are good served raw or cooked - use them in salads, as dippers, in stir-fries and in casseroles. A number of varieties are grown, including bullhorn, block and long.

How to store

Store in the crisper section of your fridge. Use as soon as possible.

How to cook

For roasted capsicum, grill, turning, until skin blackens. Set aside in a plastic bag for 10 minutes then peel and discard skin. Great on pizzas, sandwiches and as antipasto when sprinkles with olive oil, balsamic vinegar and seasoned with rock salt.

For a dinner idea with a twist, cut off top of capsicum and remove seeds. Fill with mix of cooked rice, diced canned tomatoes and minced meat, seasoned with paprika, marjoram, salt and pepper. Top with mozzarella or shredded tasty cheese and bake until golden brown.

Red capsicum is always a colourful and tasty addition to salads, quiches, frittatas, omelettes, casseroles and meat dishes.

Goes well with

Walnuts, pork, mozzarella, tomatoes.

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