Cutting peppers – all you need to know about preparing peppers for cooking

Cutting peppers creates a wide range of types of pepper for cooking with, including pepper rings, diced pepper and julienne of pepper.  Peppers come in a rainbow of colours – red, green, orange and yellow.  A bright red pepper finely sliced will bring colour and another texture to a tossed salad.  This shows how to cut a whole pepper as well as cutting pepper rings, diced pepper and julienne of pepper.

 

Cutting peppers – whole peppers

Cut off the stalk and then cut off the bottom.  Using a spoon, remove the seeds and any fleshy pith from the inside of the pepper, leaving a hollow shell.  Whole peppers can be filled with many types of food and can be baked.

Cutting peppers – pepper rings

To cut pepper rings, cut off both the top and tail and carefully run your knife around the inside of the pepper.  Tap the pepper on your board and the seed and pith should fall out.

Hold it firmly to your board and, using a sharp knife, cut across the pepper, to create pepper rings to whatever thickness you require.

Cutting peppers – julienne of pepper

Julienne of pepper are ideal for stir frying.

Prepare the pepper as for rings, then cut it into halves from top to bottom, then in half again, leaving four quarters.  Using one quarter at a time, hold the pepper on your board and slice across it at right angles to form strips.  Cut then as fine or as thick as you require.

Cutting peppers – diced pepper

To cut diced pepper, prepare the pepper as for strips.  Then, holding a few strips at a time onto your board, carefully cut across them to form a dice.  Once again, cut them as large or as small as you require.

Recipes using peppers

Here are some great tasting recipes that use peppers  – why not give them a try?