3 ways with ... Capsicum

Capsicum stuffed with blue vein, apple, tofu and vegetables. Photo / Fotopress/Michael Bradley

Autumn Salads
Roast capsicum with aubergine, tomato and zucchini and serve at room temperature with good vinaigrette, rocket and crumbled feta. Add toasted walnuts, crumbled bacon or pancetta for a filling lunch. Barbecue on skewers with lamb or beef, onion and eggplant.

Get stuffed
Peppers stuffed with rice, breadcrumbs or minced chicken or beef are due a revival. Include plenty of flavouring such as onions, herbs, and tangy cheese. Bake at medium.

Summer soup
Roast and skin capsicum, simmer gently in stock with ginger and tomato and blend into a fresh summery soup. Add the last of the summer corn, and a dollop of sour cream or crumbled cheese.