If you’ve been wondering how to cut a bell pepper, this video is for you. In this step-by-step tutorial, a professional chef will show you the best way to cut a bell pepper, whether you want it sliced or diced.
Before you get started cutting a bell pepper, it’s helpful to know how to select a fresh pepper. Choose one that is heavy for is size, has a vibrant exterior and contains no blemishes on the skin.
When cutting a bell pepper, one of the hardest things to do is to get rid of all of the seeds without them getting everywhere. That’s why one of the easiest ways to cut a bell pepper is to first trim off the bottom and top of the pepper. Then make a cut vertically down the pepper and lay it skin-side down on a cutting board. Gently slide a knife along the inside edge of the skin, without forcing it, as you slowly turn the pepper. This will allow you to easily remove all of the seeds.
If you want thinly sliced strips, called a julienne, lay out the pepper you just cut. Use a knife to cut the pepper into thin strips, keeping your fingertips well behind the blade of the knife and guiding the blade with your knuckles. You can make the strips as thin or as thick as you would like.
Depending on what you’re using the peppers for, you may prefer to dice bell peppers rather than slicing them. To do that, take a few of the slices you just cut and turn them the other way. Then follow the same technique you used to slice your bell pepper. Use your knuckles to guide the knife as it chops the bell peppers into a smaller dice.
Now that you know how to cut up bell peppers, you may be looking for recipes that incorporate this versatile vegetable. Here are a few of our favorites:
If you aren’t using your sliced or diced peppers right away, store them in the refrigerator. They’ll last for 2 – 3 days if you place them in an air-tight container or a plastic bag along with a paper towel to absorb any excess moisture. Whole bell peppers can stay fresh for up to two weeks when stored in the fridge. Just make sure they are completely dry and either place them in a bag that’s left partially open so moisture doesn’t form or put them directly in the crisper drawer.
