Food Poetry | Food Shapes

Stuffed Capsicups

And that’s not a typo in the title

Yum in my tum stuffed capsicum a food cup filled with rice mixed with herbs and spice add mince if you wish chicken or flaked fish - tuna maybe salmon - bake it in the oven best eaten while it’s hot sure to hit the spot wash it down with wine hmm, isn’t that divine? 😋

© Carolyn Hastings 2021

In the US, they’re called bell peppers, in the UK they’re known as sweet peppers but here in Australia, we call them capsicums. They’re the larger, sweeter, milder cousin of the chili pepper.

Capsicums are dumpy, flat-bottomed and hollow. Red, green, and yellow. Cut off their lids. Toss out the seeds. Trim the fleshy, ribbed veins. Slice ’n’ dice. Eat ’em raw. Packed with vitamin C. So, so versatile. Salads, dip-dippers, stir-fries. Char-grill and roast them too. Stewed, souped or BBQ’d, it’s all up to you. Keep them whole, they’re brilliant! Nature’s edible cups, filled with super goody-good food. Scoff the lot. Down the hatch. Delish! You’ll wish for more and more. 😋

If I have you hankering for a stuffed capsicup, here’s a tasty Mexican-inspired version to tantalize your taste-buds.

I was inspired — actually tagged — by Lucy Dan 蛋小姐 (she/her/她) to write a poem about food shapes. I hope this one fills the bill and, in some way, makes up for my absence here at The Brain is a Noodle. 🙏 💕

I’d like to invite Lilie Kaizen | Denise Darby | Amy Christie and any others who feel inspired to join in the fun. You can learn more about the prompt here —

Thank you all for reading. 🙏 💕

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