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Approx 4 medium capsicums to the kg.
Yellow capsicums are thick and smooth-skinned with three to four lobes, with a blocky, "bell" shape. Their flesh is crisp with a mild, sweet and non-pungent flavor.
Yellow capsicums can be prepared raw, cooked, roasted or pickled. Slice the capsicums and layer with squash and tomato, then bake into a gratin. Roast, peel and de-seed, then add to grilled sandwiches or green salads. Finely dice and combine with diced onions and black beans for a side salad. Puree roasted Yellow capsicums with garbanzo beans and tahini for a flavored hummus. Add diced peppers to frittata. Saute capsicums with onions and pork, cover with vegetable stock and cook down into stew. During the cooking process, the skin of a capsicum will separate from the flesh. Yellow capsicums will keep refrigerated, for 1-2 weeks.
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