When the meat is all brown, drain the grease. Stir in the water, tomato sauce, undrained diced tomatoes, chopped green ...

If you prefer, you can freeze them chopped; just remember to be careful handling them so you don't end up burning yourself! Unlike many green vegetables, green peppers don’t need to be blanched ...

Choose your capsicum to suit your dish and experiment with different varieties. Green peppers are the most bitter, and work well in tangy dishes such as goulash. Reds are all-rounders: incorporate ...