yellow capsicum (peppers)
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.
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.
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.
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!