Ingredients
Method
Removing the Core
- Lay the bell pepper on its side on a cutting board. Slice off the top (stem end) and the bottom, discarding any stem that remains. Stand the pepper upright and cut open one side. Slide your knife along the inner walls to release the core, resulting in one long strip of pepper.
Julienne Cut
- After removing the core, place the pepper strip skin-side down on the board. Carefully trim away any white pith to ensure even thickness. Cut the pepper into thin strips, about 1/8 inch wide and 1.5 to 2 inches long.
Diced Bell Pepper
- With the core removed, lay the pepper flat on the board and slice it into thick strips, roughly 1/2 inch wide. Gather a few strips together and cut perpendicularly into even squares or chunks.
Sliced Rings
- After removing the core, place the pepper on its side and use a sharp knife to cut thin cross-sections, creating perfect bell pepper rings.
Stuffed Bell Pepper
- Slice off only the top (stem end) of the pepper. Run your knife around the inside edges to remove the core while keeping the sides intact. Trim the bottom slightly if needed so it stands upright, then fill the hollowed pepper as desired.
Nutrition
Notes
For sweeter peppers, choose red, orange, or yellow varieties over green. Store cut peppers in an airtight container in the fridge for up to 3 days. To save time, prep several peppers at once and freeze the cuts for later use. Avoid cutting too thick for julienne; uniform size ensures even cooking. Bell pepper rings are perfect for grilling or topping salads.