Capsicums, also known as ‘peppers’, are very popular in Australia. Although most people treat them as a vegetable, they actually contain seeds and are therefore a fruit. Capsicums are closely related to chillies but they are much milder in taste.
Nutritionally, capsicums are very high in vitamin C with red capsicums having the most. A 1/2 cup serve provides the daily vitamin C requirements. They’re a good source of beta-carotene, a protective antioxidant, as well as dietary fibre and many vitamins and minerals. Capsicums also contain Lutein and Zeaxanthin which helps protect against certain age-related eye problems.
The versatile capsicum can be eaten raw in salads or sandwiches, or cooked in stir fries, casseroles, stews, curries and pastas. Capsicums can also be used whole, stuffed with meat or rice or grilled, to remove the skin, and marinated in garlic and olive oil. Roasted or marinated peppers are frequently added to sandwiches or salads.