Colorful, sweet-smelling, and nicely stuffed capsicum will make great appetizers on a meeting of old buddies from high school on an airy afternoon. With the other guests bring in drinks and other equally sumptuous additions can transform a regular party into a great one.
The queen of peppers, the bell peppers are sweet, large, and competes with rainbow in its vibrantcy. They are not hot like typical peppers and chilies because they have very little or no capsaicin at all. While the darker colored bell peppers are rather bitter, the bright ones are sweet (almost fruity) and ideal for stuffed capsicum recipes.
Stuffed capsicum is a handy dish because it can carry many kinds of delectable fillings that can be a profusion of flavors. It is sweet, crunchy, tangy and can be easily mixed with other tastes. The vibrant color vies for the attention as they are served and arranged beautifully in a platter. It is an indulgence as everyone’s fancy is satisfied from vegetarian fillings to seafood to meat and cheeses.
Healthy vegetarian dishes can be made out of Stuffed capsicum. An Italian version of vegetable stuffed capsicum is one unforgettable appetizing dish. The filling is made up of garlic, onion, celery, mushroom, some tomatoes, basil and oregano. Stir-fry all the ingredients and then fold in the parmesan cheese. Once cooked, fill the cleaned capsicum containers, top with Feta or Mozzarella cheese and drizzle with olive oil. Adding quinoa to the filling will make it extra healthy.
Surprise your guests with seafood stuffed capsicum that will definitely be scrumptious. The shelled shrimps, shell fish, crab meat, cubed fish meat can be used singly or together. Saute these along with garlic, onion, some herbs, and mushrooms. Dress the mixrure up using low-fat mayonnaise or Ceasar’s salad dressing before stuffing it to halved capsicum.
Stuffed capsicum may be grilled, pan-fried, or baked. And the healthy benefit is that, when you use plump, ripe capsicum, it is like loading up on antioxidants like Vitamin C plus lots and lots of carotenoids.
