Slice off the top of the bell pepper, about a 1/4 of an inch. Down inside is the core, a sort of pithy heart that holds all the seeds and is attached by ribs to the pepper. Pull it out. Some of the seeds will drop into the pepper, so turn it over and tap it on the counter so the seeds fall out.
Slice the pepper in half, lengthwise. Those pithy ribs are still there, and they’re not tasty, so trim them out. Trim the stem and any pith from the top of the pepper. The pepper is ready to eat or cook.
When you chop or slice a bell pepper, do it from the inside, rather than the shiny outside – the knife will sink in more easily, making your job easier.
Need a Paring Knife to make this job easier? We like the Miyabi Fusion Paring Knife from Sur la table
