Red Bell Peppers - Pack of 3
Also known as Capsicum
Sweet, crisp, and brilliantly red — these thick-walled capsicums shine in stir-fries, roasts, salads, and stuffing.
Why you’ll love it
- Vibrant sweetness and juicy crunch that holds up to high-heat stir-frying and roasting.
- Thick, sturdy walls make them perfect for stuffing or slicing into neat strips.
- Add instant colour to any plate — great for noodles, rice, and fresh salads.
How to enjoy
Sear beef strips until just browned, add capsicum strips and ginger, then glaze with a spoon of oyster sauce. Finish with fresh ginger and a drizzle of sesame oil.
Sauté beef mince with diced shiitake, mix with cooked rice and spices, stuff into capsicum halves and bake until tender.
Toss thinly sliced capsicum with chilled tofu, a splash of rice vinegar, and a light drizzle of pure sesame oil. Add herbs and serve crisp.
Toss sliced chicken breast and capsicum in a hot wok, then add cooked Yangchun noodles and season with light soy sauce.
Prep Tips
- Slice off the top, run a knife around the core, and tap out seeds; trim the white ribs for a sweeter bite.
- For stir-fries, cut into thin strips so they cook in 2–4 minutes without losing crunch.
- For stuffing, halve lengthwise to create sturdy "boats" that roast evenly.
- To peel for sauces, char skins under a grill until blistered, then steam in a covered bowl for a few minutes and rub off.
Pairs well
More in this category
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