01 of 08
Begin By Trimming Off the Bottom
Bell peppers are weird. For one thing, they're technically fruits, not vegetables. That might make sense to all of you botanists out there, but to the rest of us, it's just weird.
And if that weren't weird enough, they're also weirdly shaped and bulbous, with weird, hollow insides. Which wouldn't be a problem if we wanted weird, bulbous slices. But what if we want nice straight slices? In that case, the challenge is turning a round bulbous thing into a nice straight flat... thing. Which is exactly what we're going to do here.
Before you begin, make sure you have a cutting board and a sharp knife. You might also want to review this tutorial on How to Use a Chef's Knife so that you're familiar with the basic grips. And if you need a quick orientation on the different parts of a chef's knife, check out this article on The Anatomy of a Chef's Knife.
Ready to get started? Place the pepper on its side on the cutting board in front of you and trim off the bottom end.Continue to 2 of 8 below.
02 of 08
Slice Off the Top
If you're doing batonnets or any other knife cut that needs to be nice and straight, these ends pieces probably won't do much good, so you can toss them, snack on them or whatever.Continue to 3 of 8 below.
03 of 08
Turn Pepper Onto Its Bottom
Looking down into the interior of the pepper, you can see that there are several ribs that attach the pepper's core to its outer shell or hull. Our objective is to slice through those ribs, thereby detaching the hull in a single piece, while leaving the outer shell intact.
Find a spot anywhere on the edge of the pepper, other than where one of the ribs meets the outer shell, and position the tip of your knife there.Continue to 4 of 8 below.
04 of 08
Slice the Pepper from Top to Bottom
You're going to make a single cut from top to bottom. The photo above shows what that should look like.Continue to 5 of 8 below.
05 of 08
Sweep Your Knife Through the Inner Ribs
This step is the tricky part. A sharp knife makes this easier because you'll barely have to apply any pressure at all.
Note: If you're not totally confident in your knife skills, don't worry. Place the pepper back on its bottom as in step three and just cut out the individual panels (the wide square sections separated by the ribs) by making a series of straight downward cuts. The pepper won't be in one single piece when you're done, but more importantly, your hands and fingers... will be.
If you're continuing, the idea is to sweep the blade sideways through the ribs. As you do this, the entire pepper should just unfurl itself right there on the cutting board.Continue to 6 of 8 below.
06 of 08
Remove the Core
If you do this right, the core and all the seeds should come out all in one piece.Continue to 7 of 8 below.
07 of 08
Trim the Membranes
You can unroll the pepper so that it sits flat and then trim out those little white membranes.Continue to 8 of 8 below.
08 of 08
Voila! You've Removed the Core and Seeds from a Pepper!
There, wasn't that easy? Now that you've transformed that weird bulbous thing into a nice straight flat thing, you're ready to slice and dice it any way you like.