Whether red or yellow, orange or green; labelled as bell pepper or simply “pepper”, capsicums of any shade or name taste just as sweet. Especially when they’re roasted.
Tony Tan’s stir-fried beef with chilli bean paste, dried chilli and capsicums
Photo: Chris Chen
Roast capsicum with tomato, garlic and olives
Photo: Jason Loucas
Roast chicken with capsicum salsa verde
Photo: John Paul Urizar
Tandoori fish fillets with capsicum
Photo: Greg Elms
Capsicums with scrambled eggs (Piperrada)
Photo: William Meppem
Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)
Photo: Ben Dearnley
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Hummus with blistered tomatoes and capsicums
Photo: Craig Wall
Lamb cutlets with white beans, capsicum and oregano
Photo: Ben Dearnley
Kylie Kwong’s beef with black bean and chilli sauce
Photo: Ben Dearnley
Photo: John Paul Urizar
Picanha, chimichurri and sweet and sour peppers
Photo: William Meppem
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Photo: Ben Hansen
Luca’s peppers with spinach and salt cod
Photo: William Meppem
Mike McEnearney’s fast gazpacho
Photo: Will Horner
Photo: Ben Dearnley
Stir-fried beef with chilli bean paste, dried chilli and capsicums
Photo: Chris Chen
Photo: William Meppem
Roasted carrot salad, pepper sauce, olive oil and curd
Photo: Mark Roper
Photo: Ben Dearnley
Grilled pork sausages with fennel, radicchio and roasted capsicum
Photo: Ben Dearnley
Smoky eggplant and capsicum dip with pita bread
Photo: Will Horner
Frank Camorra’s dorada al fondo con patatas (marinated whole snapper baked on potatoes and peppers)
Photo: Wililam Meppem
Anchoïade toasts with roasted tomatoes and capsicum
Photo: Ben Dearnley
Photo: Will Horner
Char-grilled capsicum salad with sherry vinaigrette
Photo: Chris Chen
