I recently learnt that the fancy red and yellow capsicums displayed in refrigerated supermarket shelves, often at a premium, are frequently the same capsicums sold green at the sabziwala [greengrocer], simply harvested at different stages of ripeness.

Of course, each colour has its own distinctive flavour. Red and yellow capsicums tend to be sweeter and fruitier, while green ones are usually crunchier and sharper in taste.

I enjoy all three colours, choosing whichever is available and affordable. Capsicums are easy to cook with and add colour and appeal to a dish. Here are a few of my favourite ways to cook them.

MEXICAN STUFFED PEPPERS

Stuffed bell-peppers are known as Gemista or Yemista in Greek cuisine and Biber Dolmasi in Turkish cuisine. They also have a local name: bhar-wa shimla mirch. More on that in a bit.

For Mexican stuffed peppers, use capsicums of any colour. Cut off the tops around the stems and remove the cores and seeds to create hollow shells. In a pot, sauté two chopped onions and one tablespoon of chopped garlic. Once the onions turn translucent, add 500g of minced chicken, mutton or beef. Sauté for five minutes on low heat. Add a little water as........

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