How to Cook with Capsicum

Ingredients:

• 4 large capsicums (any colour), tops cut off and deseeded
• 500g ground beef (or turkey for a lighter option)
• 1 cup cooked rice (white, brown, or wild)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup grated cheese (cheddar, mozzarella, or a mix)
• 1 can diced tomatoes (400g)
• 1 tsp dried oregano
• 1 tsp cumin
• 1/2 tsp chili powder (optional for some heat)
• Salt and pepper to taste
• 1 tbsp olive oil

Method:

1. Preheat the oven to 180°C. Place the capsicums in a baking dish and set aside.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
3. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
4. Stir in the diced tomatoes, cooked rice, oregano, cumin, chili powder (if using), salt, and pepper. Let it simmer for 5 minutes to combine the flavours.
5. Stuff the mixture into each capsicum, pressing down gently.
6. Top with grated cheese and bake, covered with foil, for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and golden.
7. Serve warm with a side of salad or your favourite sauce.

Ingredients:

• 2 capsicums, thinly sliced
• 200g firm tofu, cut into cubes
• 1 onion, sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• Fresh coriander for garnish

Method:

1. Heat vegetable oil in a wok or large frying pan over medium heat. Add the tofu cubes and cook for 5-7 minutes until golden and crispy. Remove the tofu from the pan and set aside.
2. In the same pan, add the onion, garlic, and sliced capsicum. Stir-fry for 5 minutes until the vegetables are tender but still crisp.
3. Add the soy sauce, rice vinegar, and sesame oil, stirring to coat the vegetables. Add the cooked tofu back to the pan and toss to combine.
4. Garnish with fresh coriander and serve hot.

Ingredients:

• 2 red capsicums, sliced into strips
• 2 green capsicums, sliced into strips
• 1 large onion, sliced
• 500g chicken breast (or your choice of meat), sliced into strips
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 4-6 flour tortillas
• Fresh lime wedges
• Fresh cilantro (for garnish)
• Optional toppings: Sour cream, salsa, avocado, cheese, jalapeños

Method:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken and season with cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 6-7 minutes, or until the meat is cooked through and slightly browned. Remove the meat from the skillet and set it aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and capsicum strips. Sauté for 5-7 minutes, or until the vegetables are softened and slightly caramelised.
3. Return the cooked meat to the skillet with the vegetables and toss everything together for another 2-3 minutes to combine the flavours. If desired, squeeze a bit of lime juice over the mixture for added freshness.
4. Warm the tortillas in a separate pan or microwave.
5. To assemble the fajitas, spoon the meat and capsicum mixture onto each tortilla. Top with optional toppings like sour cream, salsa, avocado, cheese, and fresh cilantro.
6. Serve with lime wedges on the side for an extra burst of flavour.