Opening a sweet pepper into flat sections makes it easier to remove the seed core and cut even strips. This method works for bell peppers used in salads, stir-fries and roasted dishes. Hot chillies need additional care when handling their cut surfaces.
Step by step
Wash and dry the pepper
Rinse the pepper and dry the surface. Set it on a stable board and keep a bowl nearby for the stem and seeds so they do not scatter through the finished pieces.
Cut away the sides
Stand the pepper on its base if it is stable. Cut down each side to remove broad panels, leaving the seed core and stalk behind. If the pepper wobbles, lay it on its side and halve it first, then lift out the core.
Trim the panels
Place each panel skin side down and trim away thick white ribs. Shake or wipe off loose seeds. Cut usable flesh from around the base rather than discarding it with the core.
Slice or dice
Flatten one panel gently on the board and slice into strips of even width. For dice, line up a few strips and cut across them. Use a smaller stack if the strips slide apart.
Slippery skin and uneven pieces
A sharp knife should cut without excessive pressure. Starting with the flesh side facing up can make it easier to begin the cut. Keep curved end pieces for dishes where exact shape does not matter, and match the main pieces to the cooking time.
