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four ways to cut a bell pepper

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!
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Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Servings: 1 bell pepper
Author: Molly

INGREDIENTS

  • 1 bell pepper (any color)

INSTRUCTIONS

Pepper 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 Pepper

  • 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.

Pepper 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 Peppers

  • 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.

Recipe Equipment

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

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

Serving: 1pepper | Calories: 30kcal | Carbohydrates: 6.9g | Protein: 1.3g | Fat: 0.3g | Cholesterol: 0mg | Sodium: 4.5mg | Fiber: 2.5g | Sugar: 3.6g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!