Capsicum (Red)

Capsicum (Red)

$2.55 ea


Capsicum (Red) are an excellent source of vitamins A and C. This versatile vegetable can be stuffed, roasted, used in stir-fries or simply eaten raw. The red are sweeter than green. They are also a good source of dietary fibre, vitamin E, B6 and folate. Store capsicums in the crisper section of your fridge.

Cooking Tips
Use in salads, salsas, casseroles, pasta and rice dishes. To remove skin, grill until charred, then sweat under plastic for 2 minutes – skin slides off.   For a fresh, tangy salsa to accompany grilled fish – mix chopped roasted red and yellow peppers, a small chilli, coriander leaf, red onion and dress with red wine vinegar oil and lime.

  • Did you know?
  • The colour of capsicums ranges greatly, though they are more commonly red, green or yellow in colour, but purple, brown, white and orange varieties are also available.
  • Green and red capsicums grow on the same plant. Being riper, red capsicums are sweeter than green capsicums.

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