I must admit that I wasn’t the biggest fan of capsicum growing up. It was the only vegetable that I didn’t like! I don’t know why just the flavour was always unpleasant to me.
I think I ended up passing that to my younger brother and sister as they don’t like it either.
As I got older (and hopefully wiser 😉 ), my taste buds evolved, and now the taste of capsicum isn’t so bad. It does, however, depend on how it’s prepared and which kind.
I quite like the banana variety and the red ones seem to be sweeter than the green and yellow (maybe just my personal opinion?) but stuffing them seems to be my favourite way to prepare them.
Growing up in a vegetarian household we ate a lot of vegetables, and capsicums were my dad’s favourite. He would eat them raw no top with a beautiful thick piece of Italian bread, with some butter and fresh garlic.
Also, the chargrilled variety that you can buy in a glass jar in oil were also some of his favourites.
I grew up in a house that what you get on your plate, you must eat. I wasn’t always the happiest child when there was capsicum on my plate.
I had a habit of leaving things that I didn’t like till last—and then I’d have to go through that dreaded process of eating it and having the aftertaste linger around.
Looking back now I would eat it first so you get that out of the way so I could enjoy the rest of the meal. When I figured this out, I thought to myself, “that’s an interesting test of character!”
The people that would eat the capsicum first are the type that would probably deal with the harder things at the beginning of the day and enjoy the rest of it knowing that it’s done.
This dish has so many different variations. But I personally really like it with buckwheat because the flavours work really well together. Plus, it’s so easy to make.
Alternatively, you can use rice, quinoa, or another grain of your choice. Just make sure if you’re using a grain that doesn’t have much flavour on its own as you can always add herbs, spices or vegetables to add depth.
Other recipes you’ll love:
- Vegan Cabbage Rolls in Tomato Sauce
- Anna’s Rustic Eggplant Patties in Tomato Sauce
- Creamy Vegan Cauliflower Bake (7 Ingredients)
Interested in more recipes?
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