Peppers Capsicum Yellow, 1 kg Pack

  • Capsicum is a genus of flowering plants in the nightshade family Solanaceae. It is also known as bell pepper, sweet pepper, or pepper and comes in different colors; including red, yellow, orange, and green. Its color refers to its level of maturity; yellow capsicums are more mature than the green ones and with a fruitier taste and crunchy texture. The whitish ribs and seeds inside the fruit may be consumed, but some people find the taste to be bitter.

  • You can use bell peppers for raw and cooked applications roasting, grilling, baking, and stir-frying. You can chop the sweet pepper and toss it into green salads. Also, you can try to slice and layer the bell peppers on vegetable platters with dips such as hummus, yogurt, or dressings. Bell peppers can be canned or pickled. You can use bell peppers as a topping on pizzas, or grill them and place them in sandwiches. Also, use them in pasta dishes.

  • Store unwashed peppers in the crisper drawer of the refrigerator and they will keep up to one week.

  • Beef-Stuffed Pepper


    1 pound of ground beef
    4 medium red, yellow or green bell peppers
    1/2 cup minced onion
    2 teaspoons minced garlic
    1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, drained
    1/2 cup cooked white or brown rice
    3 tablespoons tomato paste
    2 teaspoons dried parsley
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    Chopped fresh parsley (optional)


    1. Coat a large baking dish with cooking spray; set aside. Preheat oven to 475 F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in a prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake for 15 minutes. Remove from oven; cool slightly.
    2. Meanwhile, heat a large nonstick skillet over medium heat until hot. Add Ground Beef, onion, and garlic; cook for 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt, and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.
    3. Remove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in a 475 F oven for 17 to 22 minutes until an instant-read thermometer inserted into the center of the beef mixture registers 160 F and bell peppers are tender. Garnish with parsley, if desired.