Capsicum Green /ea

Capsicum, also known as bell pepper or sweet pepper, is a versatile vegetable commonly used in cooking. It is available in various colors, including green, red, yellow, and orange, each with a slightly different flavor profile.

When cooking with capsicum, it is important to note that the green variety has a slightly bitter taste, while the red, yellow, and orange ones are sweeter and milder. Capsicum can be enjoyed raw in salads, sliced and used as a topping for pizzas, or cooked in a variety of dishes.

One popular cooking method for capsicum is roasting. To roast capsicum, place it directly over an open flame or under a broiler until the skin blackens and blisters. Then, transfer the roasted capsicum to a sealed container or plastic bag for a few minutes to allow it to steam. This will make it easier to remove the skin. Once peeled, roasted capsicum can be used in dips, sauces, or as a flavorful addition to sandwiches and wraps.

Capsicum can also be stuffed and baked. Cut off the top of the capsicum, remove the seeds and membranes, and fill it with a mixture of cooked rice, meat, or vegetables. Bake the stuffed capsicum until tender and the filling is cooked through.

Additionally, capsicum can be sautéed, stir-fried, or added to soups, stews, and curries. Its vibrant color and crunchy texture make it a popular ingredient in many dishes around the world.