How to Cut Bell Peppers

Video Transcript

Another wonderful fruit that people forget is a fruit are bell peppers. Sweet, golden, green, yellow, all kinds of colors, delicious bell peppers. They're a little tricky to cut, but once you learn some secrets from catering tips 101, you won't be afraid. I'm going to start with a green pepper and a nice sharp chef's knife and I'm going to lop off the top. Right here. Okay? What you see here is the stem part where it grew on a vine and I just use my knife and I just loosen it. And now I have an unwasted piece of fruit that I can actually use. Alright. You see this seed portion here? This pops off fairly easy. Just in your hands. Especially if you find a bell pepper that's nice and big. Which is what you're really going for. I slice it in half and I can either use my fingers, depending on how loose it is. Or I can use a handy dandy paring knife which is a real gift of a tool and I can use it to clean out the rind inside or any other little imperfections. This is actually a really beautiful pepper. I got this at the farmers market. If you're lucky to have a farmers market in your neighborhood, I recommend you visit them. Especially in the seasons that the fruit is prolific. Peppers are mostly a summer fruit. But you can find them thankfully in most areas all year round. Same thing with the yellow pepper. You just reach in and pull out the plug. I put it in my mulching bag and I'm going to clean out some of the seeds. See how nicely those comes out with the paring knife? Just basically trace over it. Shake out some of the seeds. And you have some beautiful peppers to slice into whatever size you need them for. Now I'm going to be making a roasted pepper dish in a little while. So I'm going to cut them for that. But you can slice them in lots of different ways. One wonderful trick that saves time which I love saving time is to stack your peppers and use your very sharp chef's knife, you're going to make long thin wedges. Now that can also be used, right there that step makes a beautiful crudities size. You can even cut them in half in case your guests want something a little bit small. But isn't that a perfect size just for dipping and nibbling? Now from this, I'm going to take that whole stack of thinly cut peppers and I'm going to do another cut length wise. So that when I roast them, I'm going to have little chunks so that people can pick them with a fork, without having to wear them. Cause I'm going to marinate them. Alright? Yellow peppers and green peppers. Now you don't have to waste the ends. I'm just going to stack them on top of each other and make some cuts. The same way. Waste not want not. There you go. Beautiful, multi colored peppers.

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