Cutting Bell Peppers for Grillades & Gravy

Video Transcript

Hi, this is Dave for Expert Village. Today we're going to make Cajun Grillades in a red gravy sauce. Now to finish up the Cajun creole mirepoix which uses bell pepper instead of carrots, we're going to cut up this bell peppe, so we have a bell pepper. I like to slice it down like this and then just remove all the seeds. You can almost do it with soup and leave a couple behind. Just tap out under the board and then take some of that rib out. It doesn't really have any flavor or texture, you want to do that same thing to the other side of the bell. I recommend using green bell in here. If you want to, you can use red. They're a little sweeter but I think it really needs the Cajun bite of the bell pepper so you can really taste it in the background. So then I like to go ahead again not cut it from the side cause your knife can slip but just go ahead and cut it into strips, see pretty easily done. Just roll that bell pepper around and you'll have all these strips and all you need to do is cut it cross ways and about the same size as your onion.

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