Slicing a beautiful bell pepper: No seeds, no bloody fingers
Bell peppers used to intimidate me. They were not a big deal when pre-sliced. But in their whole (beautiful) state, they made me freeze-up like seeing a beautiful woman.
So beautiful, vibrant, glowing.
But, bell peppers’ still scared me. The seeds, shape and handling were scary.
I learned while creating cashew queso. It’s easy.
With bell peppers:
- Salads are sexier.
- Fajitas are tastier.
- Hummus is more enjoyable to snack on.
What took me to long to figure out how to slice bell peppers?
Steps to slicing a bell pepper
Like carving a pumpkin, but easier. Cut off top in a circular motion.
Ditch the seedy top.
But be careful. There’s a ton of seeds that can fall off easily.
Like removing a soup can wrapper. Slice once.
Unravel all the way around.
Like trimming the fat. Bell peppers don’t have actual fat. But when opened, they may still have a few seeds or a bit of white flesh. The white flesh is okay to eat. The seeds, not so much.
Like giving it a bath. Remaining seeds fall out instantly.
Like making fries. Slice the long way. When I make cashew queso, I only cut it into a couple slices. For hummus, I’ll slice into many thin (Britney) spears. [not pictured]
Blood-free bell peppers
Use basic knife skills.
Specifically, the keys to cutting bell peppers are:
- Small knife.
- Flexible knife.
- Non-cutting hand stays behind.
More tips? Post a reply in the comments!
Bell peppers are phenominal raw or cooked. But they’re best without seeds or bloody fingers. Follow the five steps for seedless and cut-free fingers when slicing bell peppers.
Approach bell peppers with confidence.
There’s nothing more delicious and beautiful you can add to food.