Perfection Fresh (Aust)

Stuff it - baby red capsicums at their best!

The ultimate single-serve, no waste vegie, bite-size baby red capsicums are versatile any which way - yet it's when stuffed that they realise their full potential.

Round and squat in shape, these glossy Australian-grown beauties present the perfect ready-made edible vessel for endless gourmet stuffings.

Simply slice the top off to use later as a lid and fill baby red capsicums to the brim with any combination of healthy, delicious stuffing ingredients to suit all tastebuds and occasions.

Baking, roasting or steaming only enhances stuffed baby red capsicums' sweet, subtle flavour which perfectly matches stuffing bases of meats, grains or other vegies.

Perfect fillers for baby red capsicums include minced meats, cooked rice, cous cous, smooth buttery polenta, fresh breadcrumbs, diced vegies, or combinations of creamy soft cheeses.

Between 3cm and 4cm deep - compared with the typical bell capsicum's average depth of between 10cm and 12cm - each holds about a third of a cup of stuffing. They weigh between 80g and 100g each with flesh approximately 6mm thick and a finer skin than larger capsicums.

Ripened on the vine and picked only when they reach the ultimate fire-engine red they're known for, their colour remains intense during cooking.

Baby red capsicums are also wonderful sliced and used in stir-fries and on pizza, cut into wedges and threaded on kebabs, cut into strips for pasta dishes or chunks for casseroles.

They can also be baked whole and skinned, curried or pickled. The single-serve nature of baby red capsicums means you can use one whole capsicum at a time - ensuring they are always eaten at their best and there is nothing to return to the fridge.

Baby red capsicums are grown in Australia for Perfection Fresh.

12 gourmet stuffings for baby red capsicums

•  Cooked rice, chopped shallots, shredded basil, olive oil and seasoning.
• Feta, ricotta, continental parsley, dill, olive oil, lemon juice and seasoning.
• Soft fresh breadcrumbs, pine nuts, continental parsley, capers, anchovy fillets, olive oil and seasoning.
• Diced onion, garlic, crushed tomatoes, button mushrooms, baby spinach leaves and seasoning.
• Crushed garlic, halved scallops, pesto, parmesan and seasoning.
• Minced lamb, cooked yellow split peas, continental parsley, chives, mint, tarragon, dill tips, onion, tomato paste, olive oil and seasoning.
• Cooked rice, garlic, button mushrooms, cherry tomatoes, baby spinach leaves, tapenade, pepitas, lemon rind, olive oil and seasoning.
• Mashed potatoes, chilli, coriander and aniseed powder, cumin seeds, turmeric, garam masala, chopped tomatoes and oil.
• Cooked cous cous, diced celery stems and leaves, zucchini, tomato, garlic and capers.
• Cooked rice, chopped and cooked chorizo sausage, diced zucchini, peas, olive oil and seasoning.
• Chopped pumpkin, zucchini, red onion, refried beans, taco seasoning, fresh breadcrumbs and tasty cheese.
• Chicken mince, corn kernels, peas, diced carrots, tasty cheese and seasoning. 

Stuffing tips and techniques

• Holding the calyx (stem), carefully slice the top off baby red capsicums and use as a lid to add an element of surprise to your dish.
• Scrape out seeds and pith, taking care not to make any cuts or holes in the body of the capsicum.
• Choose a base filler as the central binding ingredient and add seasoning, herbs, cheese, pulses or other vegies to add flavour and texture.
• If using the top, stuff capsicums level with the top of the shell and set the cap back on slightly askew, to show just a hint of what's inside.
• If not using the top, fill capsicums above the shell, showing off the colour and texture of your stuffing.
• To bake, lightly spray capsicums and tray with oil and bake in a moderate oven until all ingredients have softened and cooked.
• To steam, sit capsicum cases inside a steamer for 20 minutes until skin tenderises and darkens slightly in colour. 

Seasonality

Baby red capsicums are available all year 'round.

Where to find them

Look for baby red capsicums at Woolworths and Coles supermarkets nationally and at leading independent retail outlets. They are sold in 250g punnets.

Selecting and storing

Choose baby red capsicums which are firm with glossy, taut skin. Capsicums keep well in their punnet in the crisper section of the fridge for up to a week.

Did you know?

• Botanically capsicums are fruits although they are prepared like vegetables, adding a sweet flavour to savoury dishes.
• Capsicums belong to the same family as chillies but are milder and sweeter tasting.
• Capsicums grow on a medium-sized bush which produces white flowers.
• Baby red capsicums are grown in Bundaberg and Bowen in Queensland and in Shepparton, Victoria.