I had a bunch of leftovers last week after making bolognese sauce and decided to make a bit of an experimental dinner. To make I cut 2 red capsicums in half and cleared out all the seeds. I then stuffed two of the halves full with bolognese sauce. For the other two halves I mashed some leftover cooked sweet potato, crumbled feta and cracked pepper and stuffed the capsicums with the mix. I then baked in a 180 degree over for approximately 10-15 minutes. I then pulled them out and sprinkled with a small amount of parmesan cheese. Then put back in the over and bake for another couple of minutes or until cheese is melted on top. Red capsicums are really nutritious and very tasty. They are low in calories and contain concentrated amounts of vitamin C. They also contain a number of carotenoids and phytochemicals, providing antioxidant and anti-inflammatory benefits. Red capsicums are also a great source of vitamin E and vitamin B6.