Mastering the Art of Cutting a Bell Pepper

If you've ever prepared dishes like fajitas, pizza, or chili, you've likely encountered the task of slicing a bell pepper. While there’s no one-size-fits-all method, a few simple techniques will help you cut with ease and precision.

Before you start, here are some helpful tips:

When rinsing your pepper, be sure to clean around the stem. That area tends to be a place where dirt gets trapped. A vegetable scrub brush is a good tool to help clean that area.
Before you cut into a bell pepper, it’s good to identify its bumps or lobes. They’re attached to the seeds inside the pepper by a white membrane. They’re a handy visual and will be used as a guide for cutting.
Lastly, practice, practice, practice! The more you perform this task, the easier it becomes.

What you'll need:

A fresh bell pepper – Choose one with smooth, firm skin that’s free from blemishes or soft spots. It should feel heavy for its size and have a vibrant, shiny appearance.

Clean water – Before cutting, rinse the bell pepper thoroughly under cool, running water to remove any dirt or debris.

A sharp knife – A high-quality chef's knife is perfect for making precise cuts.

Cutting board – Use a sturdy board that's specifically reserved for fruits and vegetables.

How to Slice a Bell Pepper

Step 1: Rinse the bell pepper under cool, running water, then dry it with a clean towel or paper towel.

Step 2: Lay a damp paper towel on your work surface and place your cutting board on top. This will give you a stable and slip-resistant area to cut.

Step 3: Slice off both ends of the bell pepper, but don’t throw them away.

Step 4: Position the pepper with one of the cut ends facing down. Identify the lobes and membranes connecting them to the seeds. Use your knife to slice from the top, separating the lobes and membranes from the seeds. Discard or compost the seeds.