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.
Restaurant Botanic’s wagyu and asparagus skewers with charred capsicum paste
This is the perfect luxe barbecue meal for summer.
Roast capsicum with tomato, garlic and olives
Australian Gourmet Traveller recipe for roast capsicum with tomato, garlic and olives.
Roast chicken with capsicum salsa verde
The fast and easy roast chook you need for the week.
Tandoori fish fillets with capsicum
Australian Gourmet Traveller chefs’ recipe for tandoori fish fillets with capsicum by Anil Ashokan
Capsicums with scrambled eggs (Piperrada)
Australian Gourmet Traveller Spanish recipe for capsicums with scrambled eggs (Piperrada).
Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)
Ribs, slowly braised with berbere spice, with the gentle sweetness of capsicums – there’s nothing better.
.jpg?resize=760%2C608)
Hummus with blistered tomatoes
Love hummus? Build a meal around it.
Lamb cutlets with white beans, capsicum and oregano
Lamb cutlets pair perfectly with a cool winter’s night, and this recipe won’t require much time in the kitchen.
Kylie Kwong’s beef with black bean and chilli sauce
“This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date,” says Kylie Kwong.
Stefano Manfredi’s Roman-style chicken
Recipe for Roman-style chicken by Stefano Manfredi for Gourmet Institute.
Eggs piperade
Fast recipe for eggs piperade by Emma Knowles.
Picanha, chimichurri and sweet and sour peppers
Australian Gourmet Traveller recipe for picanha, chimichurri and sweet and sour peppers.
.jpg?resize=760%2C608)
How to make ratatouille with Damien Pignolet
Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.
Luca’s peppers with spinach and salt cod
This tasty combination of salt cod, charred capsicum and spinach makes the perfect antipasto dish.
Eugenio Maiale: Peperoni ripieni di tonno (peppers stuffed with tuna)
Australian Gourmet Traveller recipe for peperoni ripieni di tonno (peppers stuffed with tuna) by Eugenio Maiale from A Tavola restaurant in Sydney.
Mike McEnearney’s fast gazpacho
The refreshing chilled soup that’s made for summer.
An epic ciabatta toastie
Three kinds of cheese, mortadella, sopressa and breasola – you can see where the name comes from.
Tony Tan’s stir-fried beef with chilli bean paste, dried chilli and capsicums
This Sichuan-inspired dish with great depth of flavour, and a decent level of spice.
Shakshuka
We’d happily eat these baked eggs for breakfast, lunch or dinner.
Roasted carrot salad, pepper sauce, olive oil and curd
A perfect side dish for autumn and winter produce that delivers a pleasantly spicy hit thanks to fermented chilli sauce.
Peppers and eggs
Australian Gourmet Traveller Fast recipe for Peppers and eggs
Grilled pork sausages with fennel, radicchio and roasted capsicum
Char-grilled sausages paired with a robust salad makes for a perfect autumn meal.
Smoky eggplant and capsicum dip with pita bread
Cross baba ghanoush with muhammara, and the result is this smoky dip that you’ll proudly take to your next party.
Frank Camorra’s dorada al fondo con patatas (marinated whole snapper baked on potatoes and peppers)
The roast fish dinner that’s guaranteed to make a splash.
Anchoïade toasts with roasted tomatoes and capsicum
Australian Gourmet Traveller recipe for anchoïade toasts with roasted tomatoes and capsicum.
Peppers aqua pazza
You might know the Italian dish of fish cooked in “crazy water”. This is it’s capsicum-based cousin.
Char-grilled capsicum salad with sherry vinaigrette
The perfect plate to bring to barbecues.
What flavours go well with capsicums?
For flavouring capsicum, coriander, thyme and parsley pair well with its mild-sweet flavour profile.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%