Capsicum or pepper is a genus of plants from the nightshade family (Solanaceae) native to the tropical Americas,
but now worldwide cultivated.
The red capsicum has a high content of vitamin A.
The capsicum also assists in lowering blood pressure and breaking down cholesterol build-up.

I prefer the Turkish light green capsicum, but I cannot buy these in Australia.
I liked to eat them warm with a mix of vegetarian (soya) mince, garlic, onions, egg, rice or breadcrumbs
in a bedding of a home made sauce and a dotted up with sour cream!