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. Capsicums are sweet and juicy with a mild spicy flavor. Red capsicums, being riper, are sweeter than green capsicums.
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.
Red capsicums are a good source of vitamin C, folate and vitamin B6, and a source of vitamin A.
Green capsicums are a good source of vitamin C and a source of vitamin B6.
Yellow capsicums are a good source of vitamin C, and a source of folate and vitamin B6.
Orange capsicums are a good source of folate and vitamin C, a source of vitamin A, vitamin B6 and vitamin E.