Yellow capsicums are best suited for both raw and cooked applications such as roasting, baking, grilling, and sautéing. The capsicums can be used fresh and chopped into salsa, sliced and served on vegetable trays with dips, layered into sandwiches, wraps, and burgers, or diced and tossed into fresh green salads. They can also be roasted and mixed into sauces for pasta or vegetable side dishes, grilled and served with roasted meats, sautéed and mixed into stir-fries, or layered in tacos. Yellow capsicums well with potatoes, onions, garlic, fennel, leeks, spinach, beets, basil, buk choy, tomatoes, saffron, raisins, almonds, pine nuts, sunflower seeds, black sesame seeds, blue cheese, goat cheese, soy sauce, grapefruit vinaigrette, red wine vinegar, béchamel sauce, lentils, sausage, salmon, poultry, eggs, and cornbread.
To store, Capsicums are best kept refrigerated in the crisper drawer.