Tip of the Day: An easier way to cut peppers

by Joanne Lutynec (Subscribe to Joanne Lutynec's posts)
Posted Apr 2nd 2008 9:33AM
Filed under: Vegetables, How To, Tip of the Day

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Looking for a quick, easy and less messy way of coring a bell pepper? Well, you've come to the right place!

For years I struggled with cutting bell peppers - first slicing them in half or quarters, and then having to core them and remove the seeds and the white veins from each piece. Thankfully someone showed me a much easier way to do it, and it saves so much time doing my prep work now.

First, lay the pepper on it's side. Take the edge of your knife and make an incision lengthwise into the pepper. Turn the blade of your knife and run it around the entire inside of the pepper just as though you were peeling the skin off an apple. All that should be left is the "handle" at the top, the white part in the middle, and the seeds - all together in one piece, making clean-up that much easier.

Tags: bell peppers, BellPeppers, how to, HowTo, tip of the day, TipOfTheDay

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4-02-2008 @ 11:10AM

NickTulett said...

Or stand the pepper up, push both thumbs down either side of the stalk until they break the stalk, pith and seeds away from the flesh, then rip the pepper open. This assume of course that you don't need it to look pretty...

4-02-2008 @ 11:25AM

Jason Levine said...

I typically cut a circle along the top of the pepper and pull out the "core" along with most of the seeds. Then I slice the pepper in half and most of the rest of the seeds pop out pretty easily.

4-02-2008 @ 1:01PM

Joe said...

is it possible to provide some pictures for this method?

4-02-2008 @ 1:42PM

Adam Fields said...

I usually just slice straight down on each side (which makes three or four flat pieces, depending on the pepper), and then trim around the base and stem. Cutting off the thin strip of white left on the slices is pretty easy, the seeds mostly stay attached to the middle, and you get nice flat slices you can use for sticks or dicing.

4-03-2008 @ 2:02PM

CreamBunny said...

What...??? This "how-to" has very confusing instructions. I've never had a difficult time cutting bell peppers, coring them, deveining them. jalapenos?--yes. huge bell peppers?--no. well, not unless they're unusually gnarled and curved or something. I'm always looking for a better way to do something, however, this confused me. did "turn the blade of the knife...as if to peel an apple" mean that the whole pepper should be rotated in your hand/on the board as if you were taking the core out of an apple? would it just be easier lay the pepper on the board and cut around the handle, if you were trying to core it? i mean, i thought that was just common sense...

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