Wondering how to cut a bell pepper without wasting any of it, and without creating a huge mess with the seeds? This method was shared with me by a professional chef, and it’s so easy!
Wash: Rinse your bell pepper well under running tap water, then dry off with a paper towel.
Trim: Place the pepper on its side on a chopping board and trim off the top and bottom.
Core: Place the pepper on the now-trimmed bottom and locate the membranes connecting the core with the bell pepper's outer flesh. Cut away the bell pepper flesh in four pieces, each with a membrane roughly in its middle.
Discard stem and core: Remove green stem part from the trimmed top, and discard along with seedy core.
Slice:To slice into sticks, cut each quarter into 3-4 sticks lengthwise.To dice, slice into sticks and then slice sticks across to dice.For thin strips (great for stir-fries), slice each quarter into thin strips across (NOT lengthwise). Thin strips can be diced to create small dice.Don't forget to dice the top and bottom as well, for as little waste as possible.
Notes
Tips and tricks
The pepper skin can be a little more difficult to cut, especially if you don’t have a super sharp knife. I always cut from the inside of the pepper when I get to the slicing and dicing, because it’s way easier to slice through the skin from this side.
Make sure you don’t slice the top/bottom too generously, you only just want to trim them.
Storage tips
FridgeStore freshly cut bell peppers in an airtight container or in a zip-top bag. Make sure to add a paper towel on top of the peppers to absorb any excess moisture. Keep the bag or container with your cut up bell pepper in your crisp drawer for 2-3 days.FreezerPlace your cut up peppers in single layers on parchment-lined baking sheets without touching. Freeze until solid (about 1-2 hours), then transfer to labelled and dated zip-top bags, press out any excess air and freeze for up to 6 months.