Make capsicum-ade? Well, I suppose you could. Andy and I were presented with such an option when we scored a $10 box of local capsicums on our way back from Airlie Beach last week. We opted not to try capsicum-ade. So what do two people do with about five kilos of capsicums?
The first thing that we did was choose three for stuffing. I made a quick stuffing of bulgur, walnuts, and some veggies (also from Bowen) and filled up the cups. Then I spooned a bit of nooch sauce over the top and finished with a walnut for a classy garnish.
We’ve also been enjoying lots of capsicum side dishes...
To go with some of SusanV’s seitan ribz, we had a mix of sautéed Bowen zucchini and capsicum strips, and a salad of Bowen spinach, Bowen tomatoes, Bowen capsicum and olives.
Even more capsicum and dill salad went alongside some mac’n’veggies’n’yeast. There is also some oil free garlic bread, made by spreading roasted garlic on some bread and toasting under the griller. This is amazingly yummy, and is possibly better than our usual butter and garlic creation.
Later in the week, Andy made another stuffed capsicum creation, and he stuffed some tomatoes while he was at it. The stuffing here was a blended navy bean mixture with sautéed onions, herbs, and capers. Topped with more nooch sauce, this was an interesting and yummy way to use up some veggies.
If you're thinking to yourself, 'Well that doesn’t seem like 5 kilos worth of capsicum', you're right. We actually froze the majority of our bounty on the day we bought it. If you cut it beforehand, frozen capsicum is a quick and easy way to add a bit of pizzazz to a meal. I cut the capsicums variously into strips, chunks, and fine dice so we have plenty of choice in the next few weeks.