Description
Learn how to properly cut a bell pepper with this simple step-by-step guide. This method ensures you remove the core and seeds cleanly while preserving the flesh for slicing or dicing. Perfect for preparing bell peppers for salads, stir-fries, and various dishes.
Ingredients
Scale
Ingredients
- 1 bell pepper
Instructions
- Wash: Rinse your bell pepper well under running tap water, then dry it off with a paper towel to ensure it is clean before cutting.
- Trim: Place the pepper on its side on a chopping board and carefully cut off the top and bottom ends.
- Core: Stand the pepper on the trimmed bottom and locate the white membranes connecting the core to the pepper’s outer flesh. Cut the pepper flesh into four pieces, each containing part of the membrane in the middle.
- Discard stem and core: Remove and discard the green stem attached to the trimmed top, along with the seedy core sections to avoid bitterness.
- Slice: To make sticks, cut each quarter piece into 3-4 lengthwise strips. To dice, first slice into sticks, then cut those sticks crosswise into small pieces. For thin strips ideal for stir-fries, slice each quarter into thin crosswise strips rather than lengthwise. These thin strips can also be diced if desired.
Notes
- Use a sharp knife for safer and cleaner cuts.
- Make sure to remove all seeds to avoid bitterness in your dish.
- Adjust cutting style depending on your recipe – thicker sticks for grilling or thin strips for stir-frying.
- Bell peppers can be any color — red, yellow, green, or orange — the cutting method remains the same.
