How to Cut Bell Peppers
User Reviews
5
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Prep Time
2 mins
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Total Time
2 mins
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Servings
1 serving
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Calories
37 kcal
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Course
Condiments
How to Cut Bell Peppers
Description
How to Cut Bell Peppers begins by trimming about half an inch off both the stem end and bottom of the pepper, which can still be used for snacking or cooking. The core with seeds is then removed by slicing around the interior. Depending on the desired shape, the pepper can be sliced into rings, strips, or diced pieces.
For rings, the pepper is sliced across horizontally after core removal. For slices and diced pieces, vertical slits create halves which are laid skin-side down and further sliced or cut into strips, then diced by cutting strips crosswise.
The method provides uniform cuts suitable for multiple culinary uses, from raw applications to cooked dishes.
Cut bell peppers should be stored in an airtight container, ideally lined with paper towel to absorb moisture, keeping fresh for up to three days. For longer storage, peppers can be chopped, flash frozen, and stored frozen up to six months.
Ingredients
- 1 bell pepper
Instructions
- Lay the pepper on its side on a cutting board. Use a sharp knife to slice off about ½ inch from the stem end and ½ inch from the bottom of the pepper. You can use these for snacking or in soups and stews. Then follow one of the steps below for rings, sliced peppers or diced peppers.
- Rings: Run the knife around the inside of the flesh to remove the core; discard. Lay the pepper on its side and thinly slice into rings.
- Slices: Cut two vertical slits through the flesh of the bell pepper. Open the pepper and use the knife to remove the core; discard. Lay the pepper halves on the cutting board, skin-side down, and use a sharp knife to thinly slice into strips.
- Diced: Cut two vertical slits through the flesh of the bell pepper. Open the pepper and use the knife to remove the core; discard. Lay the pepper halves on the cutting board, skin-side down, and use a sharp knife to cut into strips. Rotate the pieces by 90 degrees and cut the strips into diced peppers.
Notes
- Store cut bell peppers in an airtight container lined with paper towel to absorb moisture and keep fresh up to three days in the refrigerator.
- For freezing, chop peppers into desired sizes, flash freeze on sheet pans, then transfer to airtight, freezer-safe containers; they keep well up to six months.
- Remove the core thoroughly after trimming the ends for clean pieces ready for slicing or dicing.
- Use a sharp knife to make clean cuts for consistent shape and ease of handling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 251mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3726IU | 75% |
| Vitamin C | 152mg | 169% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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