How to Cut a Bell Pepper

5 from 1 vote

Learn how to cut a bell pepper 4 different ways. Feel confident in the kitchen with any recipe that calls for peppers and follow my tips for easy clean up!

Prep Time5

Cook Time0

Total Time5

Course: Healthy

Cuisine: American

Diet: Gluten Free, Low Fat

Keyword: bell pepper, green pepper, red pepper

Servings: bell pepper

Author: Molly Thompson

Equipment

Wood cutting board
Sharp chef's knife (6-8 inches)

Ingredients

1 bell pepper (any color)

Instructions

Slices

Use a sharp knife to cut the stem off of the pepper. Flip the pepper over so the stem end is down on the cutting board. Slice down around the 4 sides of the pepper so you end up with four pieces. You're essentially cutting around the seeds. Use your knife to slice off any white flesh (white pith) or extra seeds.
Lay each piece of peppers skin-side down then slice the pepper into strips. The width of the strips may vary based on the recipe you’re making. Turn the strips sideways and chop them again to create diced peppers.

Diced

Follow the same directions to remove the stem and seeds. Lay each piece skin-side down onto the cutting board and use the knife to cut it into thin slices.Turn the strips sideways and chop them again to create diced peppers.

Rings

Carefully cut a circle around the stem of the pepper. Use the stem to pull the center out, then reach inside the pepper to remove any excess seeds or white flesh.
Lay the pepper on its side on the cutting board and slice the pepper into rings of your desired width.

Stuffed

Carefully cut a circle around the stem of the pepper. Use the stem to pull the center out, then reach inside the pepper to remove any excess seeds or white flesh.

Video

Notes

Storage: store in an air tight container, like a reusable storage bag, in the fridge for up to 5 days.

Freezer: lay the cut peppers on a sheet pan and flash freeze them for 15-20 minutes then transfer them to an airtight container and freezer for up to 6 months. Flash freezing prevents them from sticking together. Thaw overnight in the fridge or use from frozen, depending on the recipe.

Nutrition