Ingredients
Method
Removing the Core and Stem
- Place the bell pepper on its side on a cutting board. Use a sharp chef's knife to slice off the top (stem end) and the bottom. Discard the stem if it's still attached to the top piece. Stand the pepper upright and cut a slit down one side. Slide your knife along the inner walls to release the core, yielding one long, flat strip of pepper.
Julienne Cut (Thin Strips)
- Lay the pepper strip skin-side down on the cutting board. Trim away any white pith to ensure even thickness. Slice the pepper into thin strips about 1/8 inch wide and 1 1/2 to 2 inches long.
Diced Bell Pepper (Small Cubes)
- After removing the core, lay the pepper flat and cut it into thick strips about 1/2 inch wide. Gather a few strips together and slice crosswise into even 1/2-inch squares.
Bell Pepper Rings
- With the core removed, lay the pepper on its side. Using a very sharp knife, slice thin cross-sections to create perfect rings.
Stuffed Bell Pepper Preparation
- Slice off only the top (stem end) of the pepper. Run your knife around the inside walls to remove the core while keeping the sides intact. Trim the bottom slightly so the pepper stands upright. Fill the hollowed pepper as desired.
Nutrition
Notes
Use any color bell pepper; green peppers are slightly more bitter but work for all cuts. Store cut peppers in an airtight container in the fridge for up to 3 days. For the cleanest rings, chill the pepper for 15 minutes before slicing. Avoid cutting through the core when making rings; it's easier to remove it first. For stuffed peppers, par-cook rice or grains before filling to ensure even cooking.