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