How to Cut a Bell Pepper
How-tos
Ingredients:
- 1 fresh bell pepper (any color, about 150–180 g)
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Raw
Nutrition:
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Twist the stem section firmly rather than pulling it straight out — twisting is what brings the core and most of the seeds out cleanly in one piece instead of leaving loose seeds scattered inside.
Instructions:
- 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.
- Twist Out the Core: Grab the stem section and gently twist. The core and most seeds should come out in one piece. Discard.
- Clean Inside: Remove any remaining seeds or white ribs with your knife. These taste bitter, so remove as much as possible.
- Cut in Half: Stand the pepper upright and slice down the middle from top to bottom.
- Chop or Slice: Lay each half flat, skin side down. For strips: slice lengthwise. For dice: 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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The fresh bell pepper adds sweetness and a pop of color.
How to Cut a Bell Pepper
Ingredients:
- 1 fresh bell pepper (any color, about 150–180 g)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The fresh bell pepper adds sweetness and a pop of color.
Prep:
Twist the stem section firmly rather than pulling it straight out — twisting is what brings the core and most of the seeds out cleanly in one piece instead of leaving loose seeds scattered inside.
Instructions:
- 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.
- Twist Out the Core: Grab the stem section and gently twist. The core and most seeds should come out in one piece. Discard.
- Clean Inside: Remove any remaining seeds or white ribs with your knife. These taste bitter, so remove as much as possible.
- Cut in Half: Stand the pepper upright and slice down the middle from top to bottom.
- Chop or Slice: Lay each half flat, skin side down. For strips: slice lengthwise. For dice: slice into strips, then cut crosswise into small cubes.
