To cut a bell pepper efficiently, follow these steps:
- Trim the Top and Bottom
Lay the pepper on its side and use a sharp chef’s knife to slice off about ½ inch from the stem end and ½ inch from the bottom. These pieces can be saved for snacking or cooking later
-
Remove the Core and Seeds
Stand the pepper upright. You can either:- Cut vertically around the core to remove the stem and seeds in one piece, or
- Cut two vertical slits through the flesh, open the pepper, and use the knife to remove the core and seeds
- Cut into Desired Shape
- Rings: Lay the pepper on its side and slice thinly into rings
* **Strips:** Lay the pepper halves skin-side down and slice into thin strips
* **Dice:** After slicing into strips, rotate 90 degrees and cut across to dice
- Additional Tips
- Cutting with the flesh side down (skin up) is often easier and safer because the knife is less likely to slip
* Use your knuckles to guide the knife for consistent slices and to protect your fingers
* Store cut peppers in an airtight container lined with paper towels for up to 3 days or freeze for longer storage
This method minimizes waste and is quick and safe for any cooking purpose, whether you want rings for salads, strips for stir-fries, or diced peppers for soups and omelets
