How to Cook Delicious Recipes and Make Irresistible Salads with Red Capsicum

Red capsicums are red bell peppers that are one of the versatile vegetables with a lovely colour, crunchy texture, and mouth-watering flavour. High in vitamins A, C, and E, the nutritional value of food is heightened and added to by their sweet, smoky taste for simply elevated, rather than being mere recipes. From quick snack items to meals or salads, red capsicum can be taken at any given time.

We’ll go over various recipes containing red capsicum, ranging from how to cook them to salad-making, which will enable you to maximize this amazing vegetable. Some of the frequently asked questions that can be useful for you to know about your red capsicum recipes will also be addressed.

Nutritional Benefits of Red Capsicum

Before diving into recipes, it’s essential to know why red capsicum should be a staple in your kitchen:

1. Rich in Vitamins: A single red capsicum provides over 150% of the recommended daily intake of Vitamin C.
2. Low in Calories: With just 31 calories per 100 grams, it’s a great addition to any weight-loss diet.
3. Antioxidant Powerhouse: Contains beta-carotene, lutein, and zeaxanthin to support eye health.
4. Fiber-Rich: Promotes digestive health and keeps you full longer.

Cooking Techniques for Red Capsicum

1. Roasting

Roasting enhances the natural sweetness of red capsicums. Follow these steps:

• Preheat your oven to 200°C (400°F).
• Place whole red capsicums on a baking tray lined with foil.
• Roast for 25-30 minutes, turning them occasionally until the skins are charred.
• Transfer to a bowl, cover with a lid, and let them steam for 10 minutes.
• Peel off the skin, remove seeds, and slice as needed.

2. Grilling

Grilled red capsicums are perfect for smoky-flavored dishes:

• Cut capsicums into halves or quarters.
• Brush with olive oil and sprinkle with salt.
• Grill on medium heat for 5-7 minutes per side until charred and tender.

3. Stir-Frying

A quick way to cook capsicums while retaining their crunch:

• Heat a tablespoon of oil in a wok or pan.
• Slice capsicums thinly and add them to the hot oil.
• Stir-fry on high heat for 3-4 minutes.

Top Recipes With Red Capsicum

1. Stuffed Red Capsicum

Ingredients:

• 4 large red capsicums
• 1 cup cooked quinoa
• ½ cup black beans (cooked)
• 1 small onion, diced
• 2 garlic cloves, minced
• ½ cup corn kernels
• 1 cup shredded cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 180°C (350°F).
2. Cut the tops off the capsicums and remove the seeds.
3. Heat olive oil in a pan and sauté onion and garlic.
4. Mix cooked quinoa, black beans, corn, and sautéed onion in a bowl.
5. Season with salt and pepper.
6. Stuff the capsicums with the mixture and top with shredded cheese.
7. Place them in a baking dish and bake for 25 minutes.

2. Red Capsicum Soup

Ingredients:

• 4 red capsicums (roasted and peeled)
• 2 tomatoes, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable stock
• 2 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot and sauté onion and garlic.
2. Add roasted capsicums and tomatoes, cooking for 5 minutes.
3. Pour in vegetable stock and bring to a boil.
4. Simmer for 15 minutes, then blend until smooth.
5. Season with smoked paprika, salt, and pepper.
6. Serve hot with crusty bread.

3. Red Capsicum Pasta

Ingredients:

• 3 red capsicums
• 300g pasta of your choice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• ½ cup heavy cream
• 1 tsp chili flakes
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Roast capsicums and blend them into a smooth paste.
2. Cook pasta according to package instructions.
3. Heat olive oil in a pan, add garlic and chili flakes.
4. Stir in capsicum paste and cream, simmering for 5 minutes.
5. Toss in the cooked pasta and mix well.
6. Garnish with Parmesan cheese and serve.

How to Make Delicious Red Capsicum Salads

1. Grilled Red Capsicum Salad

Ingredients:

• 2 grilled red capsicums, sliced
• 1 cup mixed greens
• ½ cup cherry tomatoes, halved
• ¼ cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Combine grilled capsicums, greens, tomatoes, and feta in a bowl.
2. Whisk olive oil, balsamic vinegar, salt, and pepper in a separate bowl.
3. Drizzle the dressing over the salad and toss gently.

2. Roasted Red Capsicum and Chickpea Salad

Ingredients:

• 3 roasted red capsicums, sliced
• 1 can chickpeas, drained and rinsed
• ½ red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Combine roasted capsicums, chickpeas, onion, and parsley in a bowl.
2. Mix olive oil, lemon juice, salt, and pepper in a small bowl.
3. Pour the dressing over the salad and mix well.

3. Red Capsicum and Avocado Salad

Ingredients:

• 2 red capsicums, thinly sliced
• 1 avocado, diced
• 1 cucumber, sliced
• 1 tbsp olive oil
• 1 tsp lime juice
• Salt and pepper to taste

Instructions:

1. Arrange capsicums, avocado, and cucumber in a salad bowl.
2. Drizzle with olive oil and lime juice.
3. Season with salt and pepper, then toss gently.

FAQs About Red Capsicum Recipes

1. Can I freeze roasted red capsicums?

Yes, roasted red capsicums can be frozen. Cool them completely, remove skins and seeds, and store them in an airtight container or freezer bag for up to 3 months.

2. How do I choose fresh red capsicums?

Look for firm, glossy capsicums with a bright red color. Avoid any with wrinkles, soft spots, or discoloration.

3. Are red capsicums the same as green capsicums?

Red capsicums are ripened versions of green capsicums, making them sweeter and more nutrient-rich.

4. Can I eat red capsicum raw?

Absolutely! Red capsicums are crunchy and sweet, making them perfect for raw snacks, salads, or dips.

5. What’s the best way to store red capsicums?

Store red capsicums in the refrigerator’s crisper drawer, where they’ll stay fresh for up to a week.