Despite their odd and inconsistent shape, bell peppers are easy to cut. Since they’re a popular ingredient in so many dishes, knowing the proper technique for slicing and dicing them is a huge help.
There are many thoughts about how to cut a bell pepper, but this one is probably the least wasteful since it cleanly slices out the seeds and core.
Make sure to use a sharp knife that will easily pierce the skin of the pepper. We chose a 7" Santoku since it slices through the pepper, but also can be used for cutting in a forward and down motion on the cutting board when slicing strips, dicing or mincing.
How to cut a bell pepper:
- Cut about ½-inch off the stem end and the bottom.
- Stand the pepper up on the cutting board and make a slice down the wall of the pepper to open it up.
- Holding the knife level with the cutting board, slice away the ribs and core, rolling the pepper as you cut.
- Cut the pepper into sections.
- Lay the pepper sections flat and cut into slices.
- To dice, rotate the pepper 90 degrees and cut crosswise.