HOW TO SELECT BELL PEPPERS:
- feels firm and heavy and smooth
- looks glossy and has a vivid, deep color
- has minimal blemishes and/or soft spots
- is in season (peak season runs from July through September, although different regions may vary slightly)
Odds are, you’ll be cutting up a bell pepper or two pretty soon, since they’re used in so many dishes: curry, salad, strata, and pizza, to name just a few. But, with their annoying stems, ribs, and seeds, the process involved in how to cut a pepper can seem too annoying to bother with. You might be tempted to just buy the crudités platter and call it a day.
But don’t! Learning how to cut bell peppers is easy with just a couple tricks up your sleeve, and when you do it right, you can get them the perfect size for any salad, curry, or veggie platter. In order to learn the right way how to cut a pepper, here’s the nitty gritty breakdown of every step. Ready? Let’s get cutting!
Using a large chef’s knife, slice straight down on each side to form 4 straight pieces of the pepper. This keeps the seeds and ribs intact in the center.
Slice off the bottom and top of the pepper, and pull out the stem.
Place the skin side of the pepper down, and cut it into thin slices. (If you’re planning to dice the pepper, make larger slices.)
If you’re dicing the pepper, turn the slices and cut them crosswise to make squares.
And there you have it: how to cut a bell pepper in 4 easy steps!
Let us know if you try our method for how to cut a bell pepper and tell us how it goes in the comments below.