Red capsicums are best suited for both raw and cooked applications such as roasting, grilling, sautéing, baking, and stir-frying. The sweet capsicum can be chopped and tossed into green salads or sliced and layered on vegetable platters with dips such as hummus, yogurt, or dressings. They can also be cooked and blended into marinara sauces, stews, chillies, or soups, sliced and layered with squash and tomato and baked into a gratin, used as a pizza topping, grilled and placed in sandwiches, rolled into fajitas or tacos, or baked into a casserole. In addition to fresh and cooked preparations, red capsicums can be canned or pickled for use as a condiment. Red capsicums pair well with basil, coriander, parsley, rosemary, arugula, garlic, onions, pesto, tahini, salsa, guacamole, cheeses such as goat, parmesan, and mozzarella, zucchini, snap peas, corn, tomatoes, anchovies, pork, poultry, steak, vinegar, olive oil, olives, black beans, chickpeas, pine nuts, and rice.
To store, Capsicums are best kept refrigerated in the crisper drawer.