Once upon a time, a cooking class opened my eyes to a world where the messy seeds from a bell pepper could be removed in one piece without scattering around the cutting surface.
Today at the cafe I’m serving the 2D version of the live 3D version I learned. It works well when you want to slice a bell pepper for an afternoon snack, dice it for a quick pasta dish or chop it into chunks for a healthy stir fry.
It’s certainly not the only way to chop a bell pepper, but by doing it this way, the desired “less mess” effect is what you get!
Cut a Thin Slice off the Top
Lay the pepper on its side and take aim just below where the stem meets the middle of the pepper.
Cut a Thin Slice off the Bottom
Take off enough to remove the bottom cap.
Slice Down one Side of Pepper
As you can see there are four membranes connecting the seeds to the pepper. You could use your fingers to pull out the seeds and innards but it requires force which may cause seeds to fall. The seeds are easier to remove if you cut the membranes first.
To get easy access to them, use the tip of the knife blade and make a slice from the top of the pepper to the bottom.
Cut Membranes Connecting the Seeds
Place the pepper on its side, pry it open where you made the cut, and run the blade of the knife flat along the pepper to cut away the membranes connecting the seeds to the pepper.
The core of the pepper can now be easily removed with the seeds intact. Your bell pepper is ready to be sliced, diced or chopped!
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Thanks for stopping in at the cafe. Cheers!