Green capsicum is a member of the nightshade family and closely related to the chili. It is bright green in colour and has a mild, fresh flavour and crunchy texture. It can be eaten raw or cooked in a variety of dishes.
Choose firm capsicum with smooth, glossy skin. Avoid choosing those with wrinkles, soft patches or discolouration. Store capsicum in the fridge for up to one week.
Serving Suggestion: Stuffed green capsicum are a filling and delightfully fresh meal. In a large pot, combine six tomatoes (peeled, seeded and chopped) with one small tin tomato sauce, half of a chopped brown onion, one cup water, one teaspoon cinnamon and one teaspoon salt. Cover and boil for fifteen minutes. Meanwhile, cut the tops from six large capsicum and scoop out the seeds. Combine 600g beef mince, one cup cooked rice and the other half of the chopped onion. Carefully stuff the seeded capsicum with the mince and place in the pot of tomato sauce. Spoon tomato sauce to cover the tops of the capsicum. Cover and simmer for forty to forty-five minutes, or until mince is cooked and capsicum are tender.