Bell Pepper Knife Skills

J. Kenji López-Alt

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A guide on various knife techniques for prepping and cutting bell peppers, including coring, slicing, dicing, peeling, and fine brunoise cuts.

Total 8m

Ingredients1

Directions7 Start Cooking

To core using the traditional method, cut the pepper in half vertically through the stem, then remove the seeds, ribs, and stem.
To core using the segmenting method, stand the pepper upright by the stem, align your knife with the visible ribs on the exterior, and cut downward to remove the flesh in segments, leaving the core and seeds behind.
To slice, cut the pepper into strips for stir-fries or platters.
To cut pepper rings, slice the pepper horizontally in rounds, then remove the core from each ring if desired.
To dice, cut the pepper into a flat rectangle, slice into long thin strips while keeping one end intact, then slice across the strips to form a dice.
To peel a bell pepper, hold a piece of pepper flat against the cutting board and use a knife held horizontally to slice between the skin and the flesh.
To create a brunoise, square off a pepper piece, cut into very thin parallel strips, and then cut across in the opposite direction to create a very fine dice.