If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)
We used strips of bell pepper (cutting tutorial here) in February for stir-fry (recipe here), but bell peppers are also perfect for adding a little extra sweetness and richness to tomato-based sauces.
Just like before, start chopping your bell pepper by cutting it in half. Steady your knife in one of the pepper’s grooves, and cut straight down.
Cut each half in half again, and remove the pith and seeds.
Cut each quarter into strips like before, but try to hold them together for now. Then, as you cut in the other direction, you’ll have diced bell pepper in no time!
Diced bell pepper can be fried in 15 minutes, or less if you like it crunchy. It’s great added to omelettes, but I like it best mixed with a load of other diced vegetables, whether cooked in a sauce or mixed into a salad.
Remember to use up peppers once you’ve cut them so they don’t go off!