How to Cut Bell Peppers: 4 Ways to Cut Bell Peppers

Bell peppers are the fruits of plants in the Capsicum annuum species. Bell peppers can be roughly circular or oval in shape, with the crisp skin curving downward from the green stem, forming a slightly concave base. The stem connects to an interior bulb with dozens of tiny, edible seeds. Highly versatile, they are a popular ingredient for stir-fry dishes, fajitas, soups and stews, dips, and more.

Red, yellow, white, orange, purple, or green bell peppers are, unlike the chili peppers, very mild; they have no spice and can even be a touch sweet, giving them the nickname “sweet peppers.” Bell peppers, native to Latin America, were imported to Spain in the late 1500s and subsequently spread throughout Asia and Europe.

Made up of mostly water, bell peppers are notable sources of vitamin C and come in a variety of colors and kinds:

1. 1. Green bell peppers: Green bell peppers are the mildest and least flavorful as they are picked off the vine before turning red and gaining sweetness with maturity.
2. 2. Red bell peppers: Red bell peppers are simply ripened green peppers. They have a crisp bite, sweet taste, and, thanks to their bright color, will give a lively pop to any dish.
3. 3. Orange bell peppers: This variety has a sweeter, fruitier taste than green peppers. Yellow and red bell peppers are better for grilling, and orange ones make for flavorful salad additions.
4. 4. Yellow bell peppers: The yellow bell pepper is a strong source of vitamin C, niacin, and folate, and they make an excellent addition to chili or gumbo.
5. 5. Long sweet peppers: While bell peppers tend to be fairly round and squat, long sweet peppers are a longer, thinner, and sweeter variety. These have a thicker skin and fewer seeds. You can easily bisect and fill these peppers to make a stuffed pepper dish.

There are multiple ways to cut bell peppers, and no matter the technique, you’ll want to work with a sturdy cutting board and a sharp knife. Consider the following methods:

1. 1. Slice: Place your bell pepper on the cutting board, stem end up. Grip your chef’s knife and slice the four sides of your pepper, chopping straight down and cutting just to the side of the stem. Once complete, you should have four large slices and then also the top of the pepper—the stem attached to the seeds—which you can toss. Then, slice each side of the pepper, skin-side down, into evenly sized pepper strips for snacking or sautéing.
2. 2. Ring: Cutting a bell pepper into rings combines two knife skills. First, lay your pepper flat, lengthwise, on your cutting board. With a large knife, cop off the top (stem) and bottom (tip) of your pepper. With a paring knife, gently cut around the inside wall of your pepper to detach the seeds and discard them. Place your pepper on its side and use a large knife to chop the pepper into thin rings.
3. 3. Julienne: Stem-end up, chop your bell pepper into four equal pieces. Toss out the stem and seeds. To julienne your sweet peppers, cut the quarters into very thin strips. Place your bell pepper on the table, skin-side down, and put the tip of your knife at the top of a piece of pepper. Cut straight down to make a thin (one-eighth of an inch) pepper strip. Repeat this process to make long, thin strands of bell pepper you can then use in a julienne veggie salad or as a garnish to an entree.
4. 4. Dice: With the pepper stem-end up, chop your bell pepper into four equal pieces, then discard the stem and seeds. Chop each piece into thin slices (about a quarter or half an inch wide). Then, group your slices together, turn them longways, and dice your peppers by rocking the knife back and forth with your dominant hand as you move the pepper strips toward the knife with your other hand. You can use these small, square-sized diced peppers in a gumbo, dip, or garnish.

Bell peppers are helpful ingredients in main courses, side dishes, and appetizers. Some popular recipes that feature bell peppers include:

• Stir-fry: Sautéed bell peppers are a common ingredient for stir-fry dishes. Sauté red and yellow bell peppers with green snap peas, and orange carrots, and serve with tofu, chicken, or other source of protein and fried rice to create a well-rounded meal.
• Omelette: Before cooking your egg, sautée diced peppers and onions over low-medium heat. Once they've softened after two minutes of cooking, crack your egg into the pan. Cook for a minute and then fold the egg over once to create an omelette. Sprinkle shredded cheese on top, or finish with some cracked pepper.
• Stuffed pepper: The bell pepper takes center stage in this dish, acting as the vessel that encases all of the other ingredients of a stuffed pepper, which may contain beans, rice, cubed chicken, cheese, and more. Roast in the oven and serve with a hot sauce.
• Veggie kebab: Create skewers of large pieces of cut red pepper, onion, and mushroom to make a summer side dish for burgers and hotdogs.
• Fajitas: Steak fajitas are a Tex-Mex favorite of grilled proteins and peppers, often served with warm, homemade tortillas. Season your bell peppers with paprika and cumin for a spicy kick, or drizzle fresh lime juice and cilantro for a tangy aftertaste.
• Snacking: Raw peppers make for a healthy snack. Choose fresh ones from the grocery store that are firm, have smooth skin, and are free of blemishes. Wash your peppers and cut them into thin slices, and enjoy your bell pepper strips as is with hummus or French onion dip.

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