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Slicing and Dicing Peppers
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Peppers are kept whole only for stuffing and baking, otherwise they are normally sliced into rings or cut into strips or dice for eating raw or cooked. They need to be cored, halved and deseeded before slicing and dicing.
- Cut around the core with a small knife, pull out and discard. Cut the pepper lengthwise in half. Scrape out the seeds and ribs and discard.
- Place the pepper flesh-side down on a cutting board and press down firmly to flatten (this will make the pepper easy to slice).
- Cut each pepper halt lengthwise with a chef’s knife into thin, even-sized slices or strips.
- For diced pepper, hold the strips firmly together and slice crosswise to make equal-sized cubes. For larger dice, cut wider strips.
