How to Cut a Bell Pepper

Don't be discouraged by its crazy shape—a bell pepper can be tamed just like any other vegetable.

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Start cooking like a top chef with the step by step food prep instructions in this Howcast video series.

 
 

You Will Need

  • Water
  • A clean cloth or paper towel
  • A bell pepper
  • A chef's knife
  • And a cutting board
  • A paring knife (optional)

Steps

  1. Step 1

    Wash & dry

    Wash and dry the bell pepper.

  2. Step 2

    Position pepper

    In the center of the cutting board, lay the pepper on its side with the stem facing your knife-wielding hand.

  3. Step 3

    Grasp knife

    Grasp the knife in your dominant hand, holding the handle close to the blade with three fingers: your middle, ring, and pinkie. Curl your forefinger around one side of the blade while holding your thumb on the opposite side.

  4. Step 4

    Cut off top

    Cut off the top of the bell pepper just below the curve under the stem, exposing the ribs and seeds inside the pepper.

  5. Step 5

    Pop out stem

    Pop the stem out of this top portion and discard it. Set the leftover pepper aside to be cut up later.

  6. Step 6

    Slice off other end

    Slice off the other end off the pepper, just below where it curves, and set it aside too.

  7. Step 7

    Slice vertically

    Set the pepper upright on one end and use the tip of your blade to make one vertical slice on the side closest to you to open the pepper. Make sure not to cut the pepper in half—just slice through one side.

  8. Step 8

    Remove insides

    Turn the pepper on its side and cut along the inside, removing the seeds and thin whitish ribs, also called 'membranes'.

  9. If the ribs do not come out easily, use a pairing knife to remove them.

  10. Step 9

    Flatten pepper

    Flatten the now-clean pepper, skin-side down, onto the cutting board, or cut it into two more manageable sections. You now have a clean slate of pepper—slice it any way you want!

  11. Red bell peppers are just green bell peppers that have stayed longer on the vine—they also boast much more beta-carotene than their green siblings.

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