Bell peppers are one of the most colourful and versatile vegetables you can cook with. They come in bright red, yellow, green, and even orange. You can eat them raw in salads, roast them, stir-fry them, or use them in sauces. But first, you need to slice them properly. If you’ve ever tried to cut a bell pepper and ended up with seeds everywhere and uneven slices, don’t worry—you’re not alone. Many people don’t know there’s an easier, cleaner, and safer way to do it.
Here’s the best technique for slicing bell peppers. It’s fast, simple, and helps you get even slices with no mess. Whether you’re a beginner in the kitchen or just want to improve your skills, this step-by-step guide is for you.
Before you start slicing, make sure you have these items ready:
- 1 or more fresh bell peppers (any colour)
- A sharp kitchen knife (a chef’s knife works best)
- A cutting board (wood preferable)
- A small bowl (optional, for the seeds and core)
Follow these steps to slice bell peppers cleanly and safely:
Step 1: Wash the Bell Pepper
Before you do anything, rinse the bell pepper under cold running water. This removes any dirt or chemicals on the skin. Then dry it with a clean towel or paper towel.
Step 2: Cut Off the Top and Bottom
Place the pepper on its side on the cutting board. Using a sharp knife, carefully slice off about half an inch from the top (stem end) and the bottom (base) of the pepper.
Don’t throw these pieces away! They still have good pepper flesh you can use.
Step 3: Remove the Core
Now that both ends are off, you’ll see the white core and the seeds inside.
Stand the pepper upright. You’ll notice it looks like a little tube. Carefully slide your knife down one side from top to bottom, opening the pepper like a book. Then lay it flat.
Use your knife (or your hands) to gently cut or pull away the white inner ribs and the core with the seeds. Throw the core and seeds into the bowl or compost bin.
Step 4: Slice the Pepper Into Strips
Now that your pepper is flat and cleaned out, it’s time to slice it into strips!
Lay the pepper skin-side down on the cutting board. This keeps it steady and makes it easier to cut. Then use your knife to slice it into even strips, also called julienne slices.
You can make the strips thin (for salads or stir-fry) or thick (for roasting or grilling), depending on what you’re cooking.
Step 5: Dice (Optional)
If your recipe calls for diced bell pepper, take your sliced strips and turn them sideways. Cut across the strips to make small cubes. This is a great shape for sauces, soups, and stews.
Why Bell Peppers Are Great for Home Cooks
Bell peppers aren’t just tasty—they’re also really good for you. They’re full of vitamin C, antioxidants, and fibre. Plus, they add beautiful colour to your meals. They’re also easy to find in stores, affordable, and last a while in the fridge. Whether you’re making fajitas, pasta, or just snacking with hummus, sliced bell peppers are a healthy choice.
Common Mistakes to Avoid
Here are a few mistakes to avoid when slicing bell peppers:
- Cutting straight through the middle – This spreads seeds everywhere.
- Not removing the ribs – The white parts can taste bitter.
- Using a dull knife – Makes slicing harder and less safe.
- Throwing away too much – You can use most of the pepper if you cut smart!
In Summary
Slicing bell peppers doesn’t have to be messy or tricky. With the right technique, you can slice them quickly, safely, and neatly every time.
Let’s review the main steps:
- Wash the pepper
- Cut off the top and bottom
- Remove the core and seeds
- Slice into strips
- Dice if needed
Next time you’re cooking, try this method and see the difference it makes. It’s a small kitchen skill that goes a long way!
Happy cooking!
