I got the capsicums from my aunt Alice veggie garden in the North East of Veneto, Italy, and this year they were huge! Here a photo when green... .... And after a week of sun! We cooked them like this: Stewed Yellow Capsicums Chop and onion, a carrot, a stalk of celery and 4 (huge) capsicums. Place in a pot with a little olive oil and sauté for a few minutes. Simmer on low, keeping the pot covered and stirring from time to time for about 40 minutes to one hour. The vegetables should have enough water and as long as you keep the heat very low you probably won't need to add water. I add the salt only halfway through the cooking. The can be used as a side vegetable but also to dress pasta or polenta. They can also be blended into a sauce. Photos by Alessandra Zecchini ©