Capsicums come in many shapes, sizes and colours. Due to their high sugar content, red varieties are the sweetest of them all, and will give any savoury dish an unmistakable flavour that capsicums of other colours just can't provide. And, they're also rich in vitamin C and beta-carotene. Choose red capsicums with firm, glossy skin that's uniform in colour and free of blemishes. Store them in the vegie crisper in the fridge for up to five days.

Three most common red capsicums:

• Large red capsicum The most widely available, this round, blocky variety has a glossy, smooth skin. To prepare, cut in half and remove the stalk, seeds and membrane. Or, cut off the top of the capsicum (stalk end) and pull out the seeds. Then cut in half, remove the membrane and rinse to dislodge any clinging seeds. You can also put it, stalk end up, on a flat surface and, with a large sharp knife, cut away the cheeks and discard the stem, bottom section and seeds.
• Bullhorn capsicum Usually available in greengrocers, this variety is about 15cm long, with a tapering end that resembles a bull's horn. It's sometimes incorrectly labelled as a chilli, even though it doesn't have any of the heat of a chilli. To prepare, cut it in half or quarters, and remove the stalk, seeds and membrane.
• Baby red capsicum Small and squat, this variety was developed in Japan with the single serve in mind. Measuring 6-8cm in width and about 3cm deep, it's the ideal capsicum for stuffing. To prepare, cut off the top, remove the seeds and membrane, then rinse and pat dry with paper towel before using.