yellow capsicum (peppers)
thanks for the ideas. yes, bell peppers are the equivalent
i am not a great fan of freezing, so went for the cooking options.
some i have stuffed with some leftover rice, tuna, jalapenos, garlic, red chili & tomato to bake.
the rest were grilled by the boy over coals, peeled and marinated in oil, vinegar, garlic parsley and S&P.
I liked the idea of the salsa/sauce and thought i might blend some of the marinated ones for that!
You can freeze them and use them all year.
Wash, core and seed and dice. Store in plastic baggies or a container in the freezer.
The frozen peppers can be used in any cooked meal. I wouldn't recommend eating raw after defrost, as they get soft and lose their crunchy consistency. The flavor is still there though, and makes great soup during the fall.
Roast/blacken them as described above and grill a sliced sweet onion while you are at it.
Toss the peeled, blackened peppers and soft grilled onion in the blender and add a splash of mild vinegar (rice or champaign) and a glug of olive oil and some S&P and purree it all up.
I like this sauce with crab cakes or grilled scallops.
In British (and presumably Aussie) usage, a capsicum is what we call a bell pepper in the US. So it's not a hot pepper and presumably is fresh, not dried.
What would I do with them? Roast them over a flame of some sort, put them in a paper bag to steam and loosen the skins, and then marinate the roasted, skinned peppers -- they'll last in the fridge in a vinegary marinade (I use a combo of red wine vinegar and cheap balsamic, with a few cloves of garlic, a bit of olive oil and some salt) indefinitely.
I also sometimes make stuffed peppers, and sliced peppers freeze very well.
re: Ruth Lafler
Cutting them into large chunks, and roasting in the oven with a bit of oil, is good. The texture is a bit nicer if you first flame roast and peal, but it works even without that. If I had a large number that need processing right away, that's what I'd do.
If it there are just few, I mostly eat them raw.