What to make with capsicum

Ingredients

• steak — 600g
• capsicum — 2
• red onion — 1
• zucchini — 1
• rice — 2 cups
• olive oil — 2 tbsp

Method

1. Cube beef and veg, thread skewers.
2. BBQ or grill, turning.
3. Serve with rice.

Ingredients

• chicken breast — 500g
• tortillas — 8
• capsicum — 2
• onion — 1
• fajita seasoning — 1 sachet
• sour cream — 1/2 cup

Method

1. Slice and sear chicken with seasoning.
2. Add capsicum and onion.
3. Serve in warm tortillas.

Ingredients

• chuck steak — 800g
• paprika — 2 tbsp
• onion — 2
• capsicum — 1
• beef stock — 500ml
• tomato paste — 2 tbsp
• sour cream — 1/2 cup

Method

1. Cut beef into chunks, brown in batches, set aside.
2. Soften onion and capsicum in the same pot.
3. Stir in paprika and tomato paste, cook 1 min.
4. Return beef, add stock, bring to a simmer.
5. Cover and cook low 1.5-2 hours until beef is very tender, stirring occasionally.
6. Reduce sauce uncovered if needed until thick.
7. Serve with a dollop of sour cream.

Ingredients

• chicken breast — 500g
• peanuts — 1/3 cup
• capsicum — 1
• soy sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cube chicken, stir-fry until browned.
2. Add capsicum and garlic, stir-fry 2 min.
3. Add soy sauce and peanuts, toss to coat.
4. Cook rice, serve chicken over the top.

Ingredients

• white fish — 4 fillets
• diced tomatoes — 400g tin
• capsicum — 1
• cumin — 1 tsp
• paprika — 1 tsp
• preserved lemon — 1
• couscous — 1.5 cups

Method

1. Soften capsicum with cumin and paprika.
2. Add tomatoes and preserved lemon, simmer 10 min.
3. Slide in fish fillets, cover and poach 8-10 min until just cooked.
4. Prepare couscous, serve fish and sauce over the top.

Ingredients

• white fish — 600g
• prawns — 300g
• diced tomatoes — 800g tin
• onion — 1
• capsicum — 1
• smoked paprika — 2 tsp
• bread — 1 loaf

Method

1. Soften onion and capsicum with smoked paprika.
2. Add tomatoes and a cup of water, simmer 15 min to build the base.
3. Cut fish into large chunks.
4. Add fish to the simmering sauce, cook gently 5 min.
5. Add prawns, cook until just pink — don't overcook the seafood.
6. Season to taste, serve with crusty bread.

Ingredients

• prawns — 400g
• chorizo — 2
• rice — 2 cups
• chicken stock — 1L
• capsicum — 1
• frozen peas — 1 cup
• smoked paprika — 2 tsp

Method

1. Fry chorizo, add rice and paprika.
2. Add stock gradually, no stirring.
3. Add prawns and peas last 8 min.

Ingredients

• tortillas — 8
• chicken breast — 300g cooked and shredded
• cheddar — 200g grated
• capsicum — 1
• sour cream — 1/2 cup

Method

1. Fill tortillas with chicken, cheese and sliced capsicum, fold.
2. Pan-fry until golden and cheese melts.
3. Cut into wedges, serve with sour cream.

Ingredients

• eggplant — 1
• zucchini — 2
• capsicum — 1
• diced tomatoes — 400g tin
• garlic — 2 cloves
• bread — 1 loaf

Method

1. Chop all vegetables into chunks.
2. Sauté garlic, then vegetables until softened.
3. Add tomatoes, simmer 15 min.
4. Serve with crusty bread.

Ingredients

• eggs — 6
• diced tomatoes — 800g tin
• capsicum — 1
• onion — 1
• cumin — 1 tsp
• feta — 50g
• bread — 1 loaf

Method

1. Sauté onion and capsicum with cumin.
2. Add tomatoes, simmer 10 min.
3. Make wells, crack in eggs, cover and cook until set.
4. Crumble feta on top, serve with bread.

Ingredients

• chicken thighs — 600g
• chorizo — 2
• rice — 2 cups
• chicken stock — 1L
• capsicum — 1
• smoked paprika — 2 tsp

Method

1. Brown chicken and sliced chorizo, set aside.
2. Soften capsicum, stir in paprika and rice.
3. Return chicken and chorizo, add stock.
4. Simmer covered 20 min until rice is tender and liquid absorbed.

Ingredients

• pork shoulder — 500g cubed
• cornflour — 1/2 cup
• pineapple pieces — 225g tin
• capsicum — 1
• tomato sauce — 1/3 cup
• white vinegar — 2 tbsp
• rice — 2 cups

Method

1. Toss pork in cornflour, shallow-fry in batches until golden and cooked through.
2. Whisk pineapple juice (reserved from the tin), tomato sauce, vinegar and a little sugar for the sauce.
3. Stir-fry capsicum briefly.
4. Add sauce and pineapple pieces, simmer until glossy and thickened.
5. Toss pork through the sauce.
6. Cook rice, serve alongside.

Ingredients

• chicken breast — 500g
• cashews — 1/2 cup
• capsicum — 1
• oyster sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cook rice.
2. Stir-fry chicken until browned.
3. Add capsicum, garlic and cashews, stir-fry 2 min.
4. Add oyster sauce, toss to coat, serve over rice.

Ingredients

• white fish — 4 fillets
• red curry paste — 3 tbsp
• coconut cream — 400ml tin
• capsicum — 1
• kaffir lime leaves — 4
• fish sauce — 1 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Fry curry paste in a little coconut cream until fragrant.
3. Add remaining coconut cream and lime leaves, simmer 5 min.
4. Add capsicum, cook 3 min.
5. Gently slide in fish fillets, poach 6-8 min until just cooked.
6. Season with fish sauce, serve over rice.

Ingredients

• eggs — 8
• zucchini — 1
• capsicum — 1
• feta — 100g
• frozen peas — 1 cup

Method

1. Sauté veg.
2. Pour over whisked eggs, crumble feta.
3. Oven 180°C 20 min until set.