Learn how to cut a bell pepper with this quick 1-minute video tutorial! Plus, tips for how to select and store fresh bell peppers.
How do you feel about bell peppers?
Love ’em? Hate ’em? Have a favorite color? (Or a least favorite color?) Like ’em raw or roasted, sautéed or stuffed, diced or sliced? Have a few ripe and ready to pick in your garden right now?
Well, while these beauties are still in season and overflowing at our neighborhood farmers market, I wanted to squeeze in a quick How-To Tuesday video tutorial with lots of tips on how to cut a bell pepper. And specifically, how to cut bell peppers 4 different ways (diced, sliced, ringed, or “stuffed”), how to select perfectly ripe bell peppers, how to store ’em for maximum freshness. Plus, of course, lots of tips for recipes to make with them. ?
Let’s do this.
How To Cut A Bell Pepper | 1-Minute Video
Here is my favorite method for how to cut a bell pepper 4 ways — diced, sliced, into rings, or hollowed out so that it can be “stuffed”. The same methods can apply for sweet mini peppers. Just use a small paring knife with the mini peppers if a larger knife is too big.
How To Select Bell Peppers:
In general, you want to look for a bell pepper at the market that:
feels firm and heavy and smooth
looks glossy and has a vivid, deep color
has minimal blemishes and/or soft spots
is in season (peak season runs from July through September, although different regions may vary slightly)
Bell peppers should be stored in the crisper drawer in your refrigerator in a plastic bag. Pop them in there as soon as you bring them home from the market, and be sure that they’re nice and dry before storing. Depending on their level of freshness upon purchase, bell peppers should last in the fridge anywhere from 4 to 10 days. (Just give them a good look-over before using.)
Favorite Bell Pepper Recipes:
Here are some of my favorite recipes to make with fresh bell peppers!
My favorite four methods for how to cut a fresh bell pepper. See 1-minute video above for visual examples of each method.
1 fresh bell pepper
Diced: Lay the bell pepper on its side on a cutting board. Use a knife to slice off the very top (stem-end) and bottom of the bell pepper. Run the knife around the inside of the flesh to cut away the core. Discard the core. Then dice the bell pepper into your desired size of pieces.
Thinly-sliced: Lay the bell pepper on its side on a cutting board. Use a knife to slice off the top (stem-end) of the bell pepper. Then place the flat (cut-side) end of the bell pepper flat on the cutting board, and make four downward cuts, separating the pepper flesh from the white inner core. Discard the core. Then thinly slice the bell pepper into long strips.
Rings: Lay the bell pepper on its side on a cutting board. Use a knife to slice off the very top (stem-end) and bottom of the bell pepper. Run the knife around the inside of the flesh to cut away the core. Discard the core. Lay the bell pepper on its side and thinly slice it into rings.
Stuffed: Lay the bell pepper on its side on a cutting board. Use a knife to slice off the top (stem-end) of the bell pepper. Run the knife around the inside of the flesh to hollow out the core. Discard the core.
Your how-to videos are always great and really helpful – thank yoU! I still still refer to your egg series. Hope all is well. virtual hugs –
I love these helpful videos!
Thank you, this was very useful. I use bell peppers a lot in my cooking and this will definitely help me cut them faster. Nice to know the trick about cutting it.
thank you so much !! i recently moved out alone and realized I didn’t know how to cut a pepper properly, and this helped a lot !!