Red capsicums are fantastic at this time of year. Versatile and abundant in Vitamin A & C. Here are two of our favourite ways to dish up this wholesome fruit thanks to food blogger Kathy Kordalis.

Roasted Red Capsicum & Kale Frittata

Red capsicum is commonly roasted and served up on a pizza or in a Mediterranean salad however we love this fresh twist paired with the vitamin rich kale.

INGREDIENTS

• 1 Tbsp extra-virgin olive oil
• 1 spring onion
• 1 cup chopped kale
• 1/4 cup diced red capsicum
• Salt
• Pepper
• 2 whisked large eggs

METHOD

1. Heat oven to 180C. In a small ovenproof frying pan, heat oil over medium heat. Add green onion and kale and cook, stirring, until just wilted, about 2 minutes.
2. Add red capsicum and cook until heated through. Season with salt and pepper.
3. Pour eggs over vegetables and transfer the frying pan to oven. Bake until eggs are cooked through, about 5 minutes.

Spicy Capsicum Sauce

A zesty red sauce that you can freeze or keep in the fridge for up to a week. Use in a hearty fettuccine with freshly grated Parmesan cheese or as a great sauce base on a pizza.

INGREDIENTS

• 2 tbsp extra-virgin olive oil
• 1 large onion, cut into 1/2-inch dice
• 4 cloves garlic, finely chopped
• 4 red capsicums
• 1/3 cup dry white wine
• 1 can chopped tomatoes
• 500mL chicken stock
• 1 tsp chilli flakes
• Salt
• Pepper

METHOD

1. Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook until softened (about 5 minutes).
2. Add red capsicums; cook until tender (about 8 minutes).
3. Raise heat to medium high; add wine. Cook, scraping any browned bits from pan, until liquid evaporates.
4. Add all ingredients to the pan, bring to a boil, and reduce to a gentle simmer. Cook, stirring occasionally, until sauce is slightly thickened (about 1 hour).

ENJOY

Recipes thanks to Kathy Kordalis, Home Economist