If you’ve ever wrestled with a bell pepper and ended up with seeds everywhere—cutting board, countertop, maybe even your sock—this one’s for you.
I still remember the first time someone showed me how to remove the core in one clean move. Felt like I’d been conned by vegetables my whole life. Today, you get the 2D version of that lesson—no tuition, no mess.
The Café Method (aka the Chef’s Cut)
1. Slice the Top
Lay the pepper down, cut a thin slice just under the stem.
2. Slice the Bottom
Same deal—take off just enough. Don’t let that bottom or top cap go to waste.
3. Make the First Cut
Run your knife straight down one side, top to bottom. You’ll see those four white membranes holding in the seeds like security at an outdoor concert.
4. Set Them Free
Pry the pepper open where you made your cut. Slide your knife flat against the inside wall, slice through those membranes.
5. Lift and Toss
Boom—the whole seed core comes out in one tidy piece. No seed confetti.
Now What?
- Slice into strips for a snack.
- Dice for an omelet.
- Chunk it up for stir-fry.
Fast, clean, and no bell pepper tantrum.
“Why didn’t anyone teach me this sooner?”
Because no one’s running free bell pepper workshops. That’s why you’ve got the Café.
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Brent Garell (hey that’s me!) is the founder of College Recipe Cafe. He is the author of The Cook-a-Palooza Experience, 15-Minute Money Saving Meals for Students and your guide inside the Cafe’s e-learning site Cooking Pro Jumpstart.
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