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hand holding a green bell peppers

How to Cut Bell Peppers

This is a simple tutorial to show my technique for cutting bell peppers. Learn the easiest way to cut bell peppers into rings, strips or dice for any recipe
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Course: Ingredient
Cuisine: American, Asian, Mexican
Prep Time: 2 mins
Total Time: 2 mins
Servings: 1 serving
Calories: 37kcal
Author: Yumna Jawad

Ingredients

  • 1 bell pepper

Instructions

  • Lay the pepper on its side on a cutting board. Use a sharp knife to slice off about ½ inch from the stem end and ½ inch from the bottom of the pepper. You can use these for snacking or in soups and stews. Then follow one of the steps below for rings, sliced peppers or diced peppers.
  • Rings: Run the knife around the inside of the flesh to remove the core; discard. Lay the pepper on its side and thinly slice into rings.
  • Slices: Cut two vertical slits through the flesh of the bell pepper. Open the pepper and use the knife to remove the core; discard. Lay the pepper halves on the cutting board, skin-side down, and use a sharp knife to thinly slice into strips.
  • Diced: Cut two vertical slits through the flesh of the bell pepper. Open the pepper and use the knife to remove the core; discard. Lay the pepper halves on the cutting board, skin-side down, and use a sharp knife to cut into strips. Rotate the pieces by 90 degrees and cut the strips into diced peppers.

Notes

Storage: Store cut bell peppers in the an airtight container for up to 3 days. It helps to line the container with paper towel to absorb any extra moisture.
Freezing Instructions: Chop into your desired cut then flash freeze on sheet pans and store in airtight, freezer-safe container. They'll stay nice for up to six months.
Nutritional Data: The information below is an automated estimate for one bell pepper. It could vary based on the exact size and type of pepper.
Photo Credit: Erin Jensen

Nutrition

Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 251mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3726IU | Vitamin C: 152mg | Iron: 1mg