Bell peppers, with their vibrant colours and crisp texture, add a burst of freshness to an array of dishes. Whether you’re creating a colourful salad, a sizzling stir-fry, or a zesty salsa, mastering the art of cutting bell peppers is a culinary skill every home chef should possess.
Cutting bell peppers into rings
To embark on your bell pepper cutting journey, start by laying the pepper on its side on a sturdy cutting board. Armed with a sharp chef’s knife, remove about 1-2 cm from the stem and another 1 cm from the bottom. Save these ends for snacks or freeze them for future use in soups and stews.
With precision, navigate your knife around the inside of the pepper to eliminate the core, and then proceed to slice it into elegant rings. These rings can elevate a crudité plate, serve as sandwich toppers, add a crisp touch to air-fried delights, or make a bold statement in hearty chilis and ratatouilles.
Slicing bell peppers
For a different dimension, opt for the slicing method. Again, trim 1 cm from the top and bottom, reserving them for future use. Make two vertical slits through the flesh, open the pepper, and skillfully remove the core.
Now, with the pepper halves skin-side down, wield your knife to create tantalizing strips. These strips can find their way into salads, crudité plates, or be sautéed to perfection in chilis, soups, and stews, providing a delightful textural contrast.
Dicing bell peppers
Follow the initial steps of trimming the top and bottom, utilising them for a small dice if desired. Cut vertical slits, open the pepper, and bid farewell to the core.
With the pepper halves on the cutting board, work your magic with a sharp knife, transforming them into strips. Rotate these strips, cut them into your preferred dice size, and for an extra yield, dice the ends as well.
Diced bell peppers are culinary gems, enhancing egg dishes like omelettes or becoming the flavourful foundation in soups and stews.
Bell peppers, beyond their vibrant colours, offer a nutritional jackpot, boasting vitamin C, vitamin A, potassium, fiber, folic acid, and iron. Armed with these cutting techniques, you’ll not only elevate your culinary prowess but also unleash the full potential of this versatile and nutritious vegetable.
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