If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)
Bell peppers are actually a fruit, but they’re great in savoury dishes. Like carrots, you can eat them both raw and cooked, so you can use them in dishes from salads to stir-fries.
You can wash bell peppers if you want, but they have a natural waxy coating that helps to protect them while they’re growing.
The easiest way to start chopping a bell pepper is by cutting it in half. Bell peppers have smooth, shiny skin, so to prevent your knife from slipping place it in one of the grooves of the pepper. Then cut straight down. (You may also see a small black stick at the base of the pepper – this is just part of the old flower; you can pull it off with your fingers.)
Cut each half in half again, so you can get to the pith – the white parts of the flesh. The pith is edible, but it has a bitter taste so most people prefer to remove it. The pith is found mostly at the top and joins of the pepper, and is easiest to cut out where it joins to the brightly coloured flesh.
Now you’re ready to cut your pepper into strips. Start by cutting each quarter in half from side to side. (You can skip this step if you want, but I find that it’s easier to get even-sized strips when you deal with the top and bottom halves separately.) Then take each of these chunks and cut off strips about 1cm (½ inch) wide.
You can eat bell peppers raw, or lightly fried. (If you cook them for longer than about 15 minutes they tend to get a bit soggy and fall to pieces.) Bell peppers also work well in rich, tomatoey sauces where they add a hint of sweetness!
Bell peppers don’t last long once they’ve been cut, so it’s best to use them within a day or two. If parts of the pepper are squishy, it often means it’s already started to break down. Cut out these squishy bits and discard them – I find it easiest to do this right at the end.