This basic recipe has served me well over the past decade. When capsicums are in season, the ingredients barely cost a thing. It isn’t essential to have red and yellow capsicums, however I do think that two different colours looks nice. I often use red and green or two reds. But this recipe has about a dozen variations that keep it interesting and give it the flavour of a particular part of the world.
Different spice mixes can be added with the garlic to give the dish a unique flavour. Add half a teaspoon of smoked paprika and half a teaspoon of cumin to make it Mexicany and serve it instead of taco mince. Add ras el hanout for a Moroccan flavour. Bharat works well for a middle eastern flavour (then serve this with Lamb, Tabbouli and flatbreads). You can also easily spice it up by adding a long red chilli (sliced) at the same time as the capsicums.
The recipe will feel more ‘meaty’ if you add a tin of beans. Any kind is fine – but I prefer using black beans to give this dish an extra boost of protein.
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