How to Cut a Bell Pepper Without Any Waste
Updated: Nov. 11, 2023
This kitchen hack shows us exactly how to cut a bell pepper. You'll want to give this technique a whirl!
Lately, all of the kitchen hacks that have surfaced—especially on TikTok—have made us question how we prepare food and maintain our appliances. We’ve learned tricks for how to easily peel garlic, juice a lemon without cutting them, thoroughly clean our ovens and even shuck corn in the microwave.
One of the latest TikTok hacks to catch our eye shows how to cut a bell pepper in a way we’ve never seen before. It’s so easy, you’re going to want to try it for yourself!
How to Cut a Bell Pepper Efficiently
There’s nothing wrong with whatever way you usually slice and deseed a pepper, but this method is likely more efficient.
Directions
Step 1: Slice off the green stem
Slice off the stem and place the pepper face-down on a cutting board. The bottom of the bell pepper should be facing up.
Step 2: Cut the bell pepper into fours
Use a sharp knife to make four vertical slices where the natural indentations occur.
Step 3: Remove the pepper from the stem
Use your hands to open up the pepper, almost like a flower. After separating the four wedges, you’ll be left with the stem with all of the seeds attached for easy removal.
What to Do with Your Perfect Peppers
There are so many ways to use bell peppers. One of our favorites is this Sweet Pepper Skillet. If you have some Vidalias on hand, transform these two simple ingredients into a Sweet Onion and Red Pepper Topping that can go on everything from hot dogs to bruschetta. Or, just dip raw slices into this Dill Vegetable Dip.
Don’t forget to check out our pepper primer to discover which types of peppers work best in which dishes. Now get slicing!
Our Favorite Bell Pepper Recipes
Roast Beef with PeppersThis moist, flavorful entree gets a bit of Italian flair from oregano and garlic. The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged on a platter around the sliced roast. —Jeanne Murray, Scottsbluff, Nebraska
Sheet-Pan Shrimp FajitasI love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. —Carla Hubl, Hastings, Nebraska
Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Roasted Fennel and PeppersFennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste of Home Test Kitchen
Sweet Pepper SkilletIf you're looking for tasty sweet pepper recipes to go with spaghetti or meat loaf, this is it. The easy pepper medley is a snap to saute on the stovetop. —Sundra Hauck, Bogalusa, Louisiana
Sausage and Blue Cheese Stuffed PeppersThis family favorite combines some of our most-enjoyed ingredients: sausage, blue cheese and sweet peppers. The ease of preparation and slow-cooker convenience make this a go-to meal for busy weeknights. —Peggy Mehalick, Mountain Top, Pennsylvania
You may also want to try this recipe for air-fryer stuffed peppers.
Roasted Red Pepper TapenadeWhen entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
Red Pepper SoupWhile I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. —Barb Nelson, Victoria, British Columbia
Summer Bounty RatatouilleMake use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida
Mahi Mahi & Veggie SkilletCooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. —Solomon Wang, Arlington, Texas
Tangy Cilantro Lime Confetti SaladI love standout salads that burst with flavor—the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming
Linguine with Broccoli Rabe & PeppersBroccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. —Gilda Lester, Millsboro, Delaware
Turkey-Thyme Stuffed PeppersChloe, my 3-year-old, is a big fan of these healthy peppers, which have a wonderful thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania
Vegetable & Beef Stuffed Red PeppersI love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona. Learn how to make old-fashioned stuffed bell peppers.
Grilled Peppers and ZucchiniThis versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
Summer Salad by the LakeI came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California
Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Originally Published: March 10, 2021
