How to Cut Bell Peppers
Master the art of cutting bell peppers with our easy tips. Explore four different ways to cut bell peppers with our step-by-step visuals and video tutorial. Elevate your salads, soups, stir fries and grilling game with perfectly sliced bell peppers.
Servings: 1 person
Calories: 31kcal
Ingredients
- 1 bell pepper
- sharp knife
Instructions
- Julienned: Cut off the top and bottom of the pepper, then slice down one side and remove the core and membranes. Unroll the pepper so it lays flat, skin side down, then cut into strips from one of the short sides.
- Diced: Start by julienning the pepper as described in Step 1. Line up the strips into a stack and slice across them to dice.
- Rings: Cut off the top and bottom of the pepper, then remove the core. Tap the pepper cut side down on the cutting board to dislodge any stubborn seeds. Slice the pepper crosswise to create rings. Remove any white membranes with the knife.
- Stuffed Peppers: Cut off the top, slicing as close to the stem as possible. Reach into the pepper and remove the core and seeds. Tap the pepper cut side down to dislodge the rest of the seeds.
- Wide Strips: Follow the julienne instructions in Step 1, except slice the pepper into wide strips instead of narrow ones.
- No Waste: Lay the top and bottom of the pepper on the cutting board flesh side down. Cut into strips, then rotate 90 degrees and cut into large chunks. Discard the stem. Place in a bowl for another use, eat as a snack, or put in the freezer.
Notes
- Don't throw away the tops and bottoms. Dice them up to use in a future recipe.
- To get the seeds out of the pepper, firmly tap against the cutting board and wipe away the seeds.
- To safeguard your fingertips while making knife cuts, form a flat fist by tucking your fingertips under your knuckles.
- Flash freeze leftover peppers by spreading them out in a single layer on a tray and flash freezing for 1 hour before transferring to a freezer bag.
Nutrition
Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 5mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 152mg | Calcium: 8mg | Iron: 1mg
