Kitchen Basics: Cutting a Bell Pepper


I LOVE bell peppers: red, yellow, green, orange. They’re great in everything from salads to soups to stir-fry and even grilled. Bell peppers are very low in calories (30 for 1 cup!), low in carbs (7g with 3g of fiber) and are high in all kinds of vitamins. I also love how each color has a slightly different flavor.  At any given time, we typically have at least 2, ok usually more like 4 – 6, of these tucked away in the fridge. They are great to add texture and flavor to almost any dish but with their odd shape, stem and seeds, bell peppers can be difficult to cut.

Over the years I’ve come up with a method is easy and minimizes waste while allowing consistency in shape.

Here we go. After washing the pepper, place it on its base with the stem towards the ceiling.

Next getting as close to the stem as possible, cut straight down.

Then turn the pepper on its side with the cut part facing the ceiling. Starting close to the stem again, cut straight down.

Rotate the pepper and continue cutting until all 4 sides have been removed. There should still be a portion of the base remaining. I like to call that my snack!

Next cut the veins and remove the seeds. They aren’t spicy like jalapenos or serranos but they don’t taste like anything and aren’t very pretty. If the seeds aren’t coming out very easily, a little rinse in the sink will take care of it.

Now it’s time to decide what shape and size to make them. For snacking, fajitas or stir fry, thin strips work well.

For salads and soups, small pieces work best.

And for shrimp creole, large squares fit the bill.


With their many colors and great taste, bell peppers are perfect addition to any meal!


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Comments: 2

  1. Bambi Merideth August 14, 2013 at 10:55 am Reply

    While the bell pepper is a member of the Capsicum genus, it is the only Capsicum that does not produce capsaicin,[2] a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. (An exception to this is the hybrid variety Mexibelle, which does contain a moderate level of capsaicin, and is therefore, somewhat hot). The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the “hot” taste usually associated with the rest of the Capsicum genus.’“;

    I’ll see you in a bit

  2. Geralyn October 27, 2016 at 7:17 am Reply

    Hey, that’s a clever way of thinking about it.

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