Bell peppers. I find that they are quite a polarizing force in the world. You either love them or hate them. I happen to love them. I like the colorful peppers more than the green ones. They tend to be a bit sweeter (and usually more expensive, sadly.) One of my very favorite snacks in the world is red bell peppers with goat cheese. Delish!
Peppers are so versatile and add flavor to many dishes.
In preparation of sharing a bell pepper dish, I thought I’d give you a little lesson on how to cut bell peppers. It’s not too difficult.
It all starts with the pepper. (Oh, and a knife and cutting board.)
Cut off a thin portion off of the bottom end. Remember the rule about roly-poly vegetables from the “Knife Skills Series?”
Now score around the top section by sliding the knife into the flesh of the pepper until it reaches the stem, but don’t go all the way through the stem. Now rotate the knife until you have a cut around the entire circumference of the pepper, leaving the stem intact. (I tipped the pepper upright so I could get a better angle on the photo, I usually just rotate the pepper on its side.)
Put the pepper upright and make a vertical cut through one section of the pepper. Choose a spot where you can see a space between the core and the outer portion. Don’t cut where one of the inner ribs connects to the core.
Now turn the pepper on its side and slide the knife into the vertical cut you just made. Now you will slide your knife in a filet style (cutting parallel to the flesh) to release the inner ribs that connect to the pepper’s core. The first rib you release will be the trickiest.
Go all the way around. The core will be liberated! And the seeds will be removed for the most part. You may have to do a little tidying of any seeds that got loose.
Now flatten the pepper and slice it into strips, thick or thin. From here, you can either dice it or leave it in strips; whatever your recipe calls for. You can also save the little pieces from the top and bottom. I just usually eat them!