Fresh Green Capsicums ( green Bell Peppers) or any veggies for that matter are quite difficult to resist, the way they are stacked neatly in the vegetable markets here. I also like the freedom these veggie vendors give you for selecting the veggies on your own. That’s the reason I dislike buying veggies in the malls …prepacked in polythene bags.
I picked up some fresh, firm, crisp, greenest (I know there’s no word like that, but I am using the superlative to let you know how much freedom the vendor gave me to choose the best he had!) baby capsicums (again I could choose the size that I wanted from the range of sizes he had)
I like adding capsicums to any recipe for the color it gives to that recipe. Be it Red, Yellow or Green (these are the only colors available here) the recipe looks great. That these peppers are rich in Vitamin C is an added advantage. I also like its crunchy texture so am always careful not to overcook them.
Here’s a simple and nutritious recipe for green Baby capsicums, stuffed with whichever veggies I had in my stock!