Chef John's Bell Pepper Cutting Technique Will Save Time and Eliminate the Mess of Seeds

For beginners, cutting bell peppers may seem daunting with their ribs, seeds, and stems. But don't worry! Bell peppers are actually one of the simplest vegetables to slice and dice—you just need the right technique.

Thankfully, Chef John has a wealth of tips and tricks for home cooks at every skill level.

In his latest recipe for Ultimate Cowboy Caviar, which includes three types of peppers, Chef John shares a time-saving trick for cutting bell peppers cleanly without the hassle of seeds.

'What we're doing here is cutting the pepper into neat square pieces, which are easy to turn into strips,' Chef John explains. 'Then, just rotate and chop them into a tidy dice.'

You can follow the detailed instructions below (or watch the video at the top of the recipe) for the full process, but here’s the summary: He trims off the top and bottom of the pepper, stands it upright, then slices off the sides. This method allows him to slice and dice freely without worrying about the seeds getting in the way.

According to Chef John, 'What makes cutting intimidating for those without strong knife skills are the uneven, curvy parts.' He continues, 'What do I do with those? I eat them. They’re a great, tasty snack while you work.'

How to Cut a Bell Pepper with Ease, According to Chef John

Trim off the top and bottom of the bell pepper.

Place the pepper on one of its flat, cut ends, then carefully slice off the sides, removing the stems.

Slice each of the flat sides into strips.

Chop the strips into small cubes. Discard or snack on the top and bottom pieces of the pepper after dicing them.