How to Cut a Bell Pepper

1. Cut Off the Top – Place the bell pepper upright on a cutting board. Slice straight across the top, about 1.5 cm (½ inch) down, to remove the stem end.
2. Twist Out the Core – Grab the stem section and gently twist. The core and most seeds should come out in one piece. Discard.
3. Clean Inside – If any seeds or white ribs remain, pull or trim them out with your knife. These taste bitter, so remove as much as possible.
4. Cut in Half – Stand the pepper upright and slice down the middle from top to bottom.
5. Chop or Slice – Lay each half flat, skin side down. For strips (fajitas, stir-fries): slice lengthwise. For dice (salads, sauces): slice into strips, then cut crosswise into small cubes.

Notes:

• Red, orange, and yellow peppers are sweeter and fully ripe. Green peppers are slightly bitter and less sweet — great for cooked dishes.
• The white ribs and seeds are edible but bitter — remove them for the best flavor.

Tips:

• For fajitas or stir-fries: cut into long, even strips for quicker, more even cooking.
• For salads or salsas: dice finely for texture and easy eating.
• A sharp knife makes all the difference — a dull knife slips and is less safe.