In Season Sweet Palermo Capsicums

Sweet Palermo capsicums, also known as King Sweeties have less seeds than regular capsicums, are sweet and have a thin skin, allowing them to cook quicker. This specialty capsicum grows in two colours (for now!), vibrant red and yellow, with yellow being the sweetest. Try our new summer-inspired recipes that highlight this one of a kind veggie.

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Spanish Stuffed Palermo Capsicums 

 

Ready-in: 40 mins

Serves:2-3 

 

Spanish Stuffed Palermo Capsicums 

3 Palermo capsicums  

1 clove garlic, minced 

¾ red onion, finely diced 

1 carrot, grated 

1 tablespoon Spanish spice mix (see recipe below) 

½ cup quinoa  

1½ cups vegetable stock 

1 can black beans, drained and rinsed  

can chopped tomatoes  

1 corn cob, kernels removed  

Juice of ½ lemon 

75g feta cheese 

25g spicy pepitas  

 

To Serve  

20g smoked hickory sauce (e.g. Culley’s) 

 

Spanish Spice Mix 

1 teaspoon ground cumin, 1 teaspoon ground coriander, ¾ teaspoon garlic powder, ¾ teaspoon onion powder, ¼ teaspoon chilli powder, 1 teaspoon smoked paprika 

 

Preheat oven to 230oC. Line an oven tray with baking paper.  

  1. Slice capsicums in half lengthways and remove any seeds. Place cut side down on prepared tray, drizzle with oil and sprinkle with salt. Bake for about 5 minutes, until starting to soften. Remove from oven and set aside 

  1. Heat a drizzle of oil in a large fry-pan on medium-high heat. Add garlic, onion and carrot and cook for 4-5 minutes until tender. Add 1 tablespoon of the Spanish spice mix and cook a further 1 minute until fragrant 

  1. Add quinoa, stock, beans and corn. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, until quinoa is tender and sauce is thickenedSqueeze over lemon juice and season to taste 

  1. Turn oven grill to high. Turn capsicums over on tray and fill with quinoa mix. Crumble over feta and pepitas and grill for about 2 minutes until golden 

To serve, divide Spanish stuffed Palermo capsicums between plates. Drizzle over smoked hickory sauce. 

 

Tip: If you find your quinoa mix a little dry before it’s cooked through, simply add a little more stock, ¼ cup at a time until quinoa is tender.  

 

 

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Palermo Panzanella Salad

 

Ready-in: 20 mins

Serves:2–3  

 

Palermo Panzanella Salad 

3 Palermo capsicumscut in half, seeds removed, sliced 2cm 

1 clove garlicminced 

100g bread roll (e.g. ciabatta) 

1 Lebanese cucumber 

2 tomatoes, diced 2cm  

50g kalamata olives 

3 tablespoons parsley  

2 tablespoons capers 

Juice of ½ lemon 

1 tablespoon extra virgin olive oil 

 

Preheat oven to 230oC. Line an oven tray with baking paper.  

  1. Toss capsicums on prepared tray, drizzle with oil and season with salt. Bake for 5 minutes. 

  1. Tear bread into 2cm pieces and add to a medium bowl with garlic. Drizzle with oil, season with salt and toss to combine. Add to tray with Palermo capsicums and cook a further 5 minutes.  

  1. Cut cucumber in half lengthways then scrape out seeds using a teaspoon and thinly slice. Roughly chop olives and parsley and add to a large bowl with capers, cooked capsicums and bread. 

  1. Squeeze over lemon juice, add oil and toss to combine. Season to taste. 

To serve, divide Palermo panzanella salad between plates.  

 

 

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Rigatoni with Roasted Sweet Palermo Sauce 

 

Ready-in: 30 mins 

Serves:4-5  

 

Sweet Palermo Sauce 

3 sweet Palermo capsicums, roughly chopped 

5 large tomatoes, cut into quarters 

2 brown onions, thinly sliced 

2 cloves garlic, minced 

1 tablespoon spice mix (see recipe below) 

1 teaspoon salt 

½ teaspoon black pepper 

1 tablespoon lemon juice 

2 tablespoons tomato paste 

1 teaspoon sugar 

 

Pasta 

400-500g rigatoni pasta (or a pasta of your choice) 

 

To serve 

30-50g finely grated Parmesan cheese 

 

Spice Mix 

teaspoon ground cumin,  1/8 teaspoon chilli powder, 1 teaspoon oregano, 1 teaspoon sweet basil, ¼ teaspoon dried thyme, 1 teaspoon dried parsley, ¼ teaspoon rosemary 

 

Preheat oven to 230oC. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.  

  1. Toss Palermo capsicums and tomatoes on prepared tray, drizzle with oil and season with salt. Bake for about 15 minutes until tender. 

  1. Cook pasta in pot of boiling water for 9-11 minutes until al dente. Drain and return pasta to pot and drizzle with oil to prevent sticking.  

  1. While pasta is cooking, heat a drizzle of oil in a large pot on medium heat and cook onions for 5 minutes until tender. Add garlic and cook a further 1 minuteAdd spice mix and cook a further 1 minute until fragrant.  

  1. Remove pot from heat and add remaining sauce ingredients. Add cooked capsicum and tomatoes and blend using a stick blender (or food processor or blender), the sauce will still be slightly chunky. 

  1. Add cooked pasta to sauce and toss to combine.   

 

To serve, divide pasta between bowls and sprinkle plenty of Parmesan cheese on top. Season. 

 

 

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Greek Salad  

 

Ready-in: 20 mins 

Serves:2-3 

 

Greek Salad 

2 Palermo capsicums, cut in half lengthways, seeds removed  

4 tomatoes, diced 2cm 

1 telegraph cucumber, diced 2cm 

¼ red onion, thinly sliced 

100g pitted Kalamata olives, roughly chopped 

100g feta cheese, diced 1-2cm 

 

Dressing  

¼ teaspoon dried oregano  

¼ teaspoon salt 

1-2 tablespoons extra virgin olive oil 

1 tablespoon vinegar (e.g. red wine, white wine) 

Juice of ½ lemon  

 

Preheat BBQ hotplate/grill to high 

 

  1. Drizzle a little oil over the capsicums and grill on BBQ for 2-3 minutes until lightly charred then dice 2cm. Alternatively do this in a griddle pan. 

  1. Mix all dressing ingredients together in a medium bowl. 

  1. Add all remaining Greek salad ingredients to bowl and toss to combine. 

 

To serve, divide Greek salad between bowls.  

 

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