Cutting bell peppers can be a little dicey. (See what we did there?) But seriously, for those of you who’ve ever wondered if there was a way to cut a pepper without getting seeds all over your pepper pieces: there is! Get ready, because we’re about to change your life. Or maybe just how you cut peppers.
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Grab your CleanCutting Sheet, place it on the counter, and get your pepper! Don’t have a CleanCutting Sheet? Get one here!
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Cut off the stem of the pepper, so the pepper will sit flat when turned upside down.
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Note the distinct, rounded segments separated by indentations.
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Starting as close to the center of the bottom of the pepper as possible, cut down and to a slight angle to avoid the white flesh and seeds inside.
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Cut off the remaining segments. Once you cut the first segment, it becomes easier to see and avoid the seeds.
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This leaves the seeds, white flesh and stem, wasting very little pepper meat.
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Place the segments skin side down and cut lengthwise into ¼” strips.
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Bundle the strips in your hand and starting at one end, cut in ¼” intervals across the strips. This leaves nice, diced pieces.
