Preparing Red Peppers for a Tagine Part 1

Video Transcript

Hi, my name's Sheena McLeod from Kitchen Connoisseur and today on behalf of Expert Village we're going to prepare a traditional Moroccan dish known as Beef and Acorn Squash Tagine. So now, we're going to cut the red pepper into one inch squares for our stew. When you're shopping for a red pepper look for one with four even sides because that's the very easiest to cut. And, you'll probably remember your grandmother telling you with a paring knife to go in around the corner and then maybe cut off the end, but this is the easiest way to cut a red pepper. First of all, this one has a big stem so we're going to cut that off a little and get it out of the way. And, we can cut the bottom to get a nice flat surface to work on. And then, every nice red pepper has four even sides. So, what you do, simply trim the sides off and what you're left with is what goes in the garbage. And then, if you're really fussy, and you want to get rid of the membrane, you can simply take and slice right in there and cut the membrane away. And you're left with beautiful red pepper. Do that one more time. If you're not quite as fussy you wouldn't take as much membrane away. And then, what you want to do is take and cut this in slices and chop it into the one inch pieces. Then you have beautiful red pepper for our squash and acorn stew.

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