Slicing bell peppers quickly and cleanly is a kitchen essential. The real challenge is removing seeds and membranes efficiently. As a seasoned chef, my proven technique starts by cutting off the top, then scoring and unrolling the pepper for effortless prep.
1. Cut off the top of the bell pepper.
2. Score the pepper lengthwise.
3. Slide the knife along the flesh inside the pepper.
4. Cut out the white parts like this.
There you go—your pepper is sliced quickly and cleanly! Simple, practical, and effective. Not only are your peppers perfectly prepped, but the process is incredibly fast.
