Ingredients
Method
Removing the Core
- Place the bell pepper on its side and slice off the top (stem end) and the bottom. Discard the stem if it stays attached. Stand the pepper upright and cut down one side. Slide your knife along the inner walls to release the core, leaving a single long strip of pepper.
Julienne Cut
- With the core removed, lay the pepper strip skin-side down on your cutting board. Carefully trim away any white pith to ensure even thickness.
- Cut the trimmed pepper into thin strips about 1/8 inch by 1/8 inch by 1.5 to 2 inches long.
Diced Bell Pepper
- After removing the core, lay the pepper flat on your board and slice it into thick strips, about 1/2 inch wide.
- Gather a few strips together and cut perpendicular to the strips into even squares or chunks.
Sliced Rings
- Once the core is removed, lay the pepper on its side and use a sharp knife to cut thin cross-sections, creating perfect bell pepper rings.
Stuffed Bell Pepper
- Cut off only the top (stem end) of the pepper. Run your knife around the inside walls to remove the core, keeping the sides intact.
- Trim the bottom slightly so the pepper sits upright. Fill the hollowed pepper as desired.
Nutrition
Notes
For sweeter flavor, use red, orange, or yellow bell peppers; green are more bitter. Store cut peppers in an airtight container in the fridge for up to 3 days. To make ahead, prep and refrigerate in a sealed bag with a paper towel to absorb moisture. Avoid cutting too thick for even cooking, especially in stir-fries. These cuts work great for salads, fajitas, or stuffing with rice and ground meat.
