Pepper Confetti

Preparation info
    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

This is a lovely, colorful garnish when bell peppers suit the food—in the gazpacho, say, or the blini with roasted peppers, anything Mediterranean or Provençal in style. Use “fancy” peppers as they have more flesh and will give a far superior result.


  • Red, yellow, and green “fancy” bell peppers


Cut off the tops and bottoms of the peppers, then cut the peppers into sections following the natural lines in the skin. Trim away the ribs and seeds. Peel off the skin, using a vegetable peeler. You will be left with smooth flat pieces of pepper about ¼ inch thick. Cut the peppers into 1/16-inch julienne strips.

Lay the pepper strips on the glass tray in the microwave or another microw