Here’s How to Cut a Bell Pepper the Right Way
Updated: Jan. 22, 2024
Consider this your guide for how to cut bell peppers.
Red, yellow, orange or green, bell peppers are a staple in a wide variety of delicious dinners, from stir-fries to cheesy casseroles. But while you may use them a lot in your meals, these veggies aren’t exactly the easiest to prepare. If you don’t know how to cut a bell pepper the right way, you’ll often end up with seeds all over the counter, weirdly uneven slices or, worse, a lot of the pepper wasted due to awkward cuts.
Don’t give up yet, though. Turns out there is a right way to prep peppers…and it’s a lot easier than you’d think. Follow our step-by-step tutorial below on how to cut bell peppers for less mess in meal making.
Show off your knife skills with these recipes.
Chicken Potpie Galette with Cheddar-Thyme CrustThis gorgeous galette takes traditional chicken potpie and gives it a fun open-faced spin. The rich filling and flaky cheddar-flecked crust make it taste so homey. It's lovely for fall and winter dinners, but you can enjoy it anytime. —Elisabeth Larsen, Pleasant Grove, Utah
Chicken Quinoa Bowls with Balsamic DressingI love this recipe because its simplicity allows me to spend time with my family while not sacrificing taste or nutrition. Plus the fresh spring flavors really shine through! —Allyson Meyler, Greensboro, North Carolina
Sheet-Pan Pineapple Chicken FajitasFor our fajitas, I combine chicken and pineapple for a different flavor. These fajitas are more on the sweet side, but my family loves them! —Nancy Heishman, Las Vegas, Nevada
Artichoke ChickenRosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California
Chicken Mushroom StewThe flavors blend beautifully in this pot of chicken, vegetables and herbs as it simmers slowly. —Kenny Van Rheenen, Mendota, Illinois
Lemon Chicken and RiceOn our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish—with its delicate lemon flavor—fits the bill and it's inexpensive to boot. —Kat Thompson, Prineville, Oregon
Sunday Chicken SupperI make this slow-cooked sensation with chicken, vegetables and seasonings. It's a hearty, homespun dish that satisfies the biggest appetites. —Ruthann Martin, Louisville, Ohio
Lemon Chicken SkewersChicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Margaret Allen, Abingdon, Virginia
Cobb Salad WrapsA homemade dressing lightens up these refreshing tortilla wraps. The avocado, bacon, blue cheese and tomato deliver the flavors I enjoy most while keeping me on my healthy eating plan. —Lynne Van Wagenen, Salt Lake City, Utah
Spicy Chicken Lettuce WrapsThis is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. —Brittany Allyn, Nashville, Tennessee
Chicken & Goat Cheese SkilletMy husband was completely bowled over by this on-a-whim goat cheese and chicken skillet meal. I can't wait to make it again very soon! —Ericka Barber, Eureka, California
Tropical Chicken Cauliflower Rice BowlsThis tropical favorite is a delicious and healthy dinner with tons of flavor! You can substitute regular rice for the cauliflower rice if desired. —Bethany DiCarlo, Harleysville, Pennsylvania
Chicken Sausage & Gnocchi SkilletI had a bunch of fresh veggies and combined them with sausage, gnocchi and goat cheese when I needed a quick dinner. Mix and match your own ingredients for unique results. —Dahlia Abrams, Detroit, Michigan
Tarragon ChickenI tried this dish one night when I had friends coming over for dinner and was pleased with how fresh-tasting it was. Serve it with crusty French bread to soak up all the delectable sauce. —Shanelle Lee, Ephrata, Pennsylvania
Garlic Chicken & BroccoliThis simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
Bavarian Apple-Sausage HashThis awesome recipe reflects my German roots. In the cooler months, nothing is as comforting as a hearty hash. Serve this versatile recipe as a side dish at a holiday meal or as a brunch entree over cheddar grits or topped with a fried egg. —Crystal Schlueter, Northglenn, CO
Garlicky Chicken DinnerFlavorful bone-in chicken is enhanced by herbs, lemon and hearty vegetables in this savory meal-in-one entree. —Shannon Norris, Cudahy, Wisconsin
Chorizo Spaghetti Squash SkilletGet your noodle fix minus the pasta with this spicy one-dish meal. It's a fill-you-up dinner that's low in calories—which makes it a weeknight winner in my book! —Sherrill Oake, Springfield, Massachusetts
Mongolian ChickenThis is a fun way to make chicken. Mongolian chicken has a lot of flavor and a bit of heat for good measure. —Mary Ann Lee, Clifton Park, New York
Chicken Thighs with Shallots & SpinachWhat could be better than an entree that comes with its own creamy vegetable side? This healthy supper goes together in no time flat and makes an eye-catching presentation. —Genna Johannes, Wrightstown, Wisconsin
Artichoke Chicken PastaHere's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia
How to Cut a Bell Pepper
Step 1: Rinse it off
Wash off a pepper by rinsing it under cool water, then dry.
Pro tip: Even if the peppers are pre-washed, it is best practice to give them another cleaning just to be safe.
Step 2: Start at the top
Lay the pepper on a cutting board and slice off the top of the pepper (the part with the stem), about a half-inch down. You can also cut off a half-inch on the bottom, too, but if you want to maximize the amount of pepper, it is absolutely OK to leave the bottom on.
Step 3: Remove the insides
Using your fingers (yes, really!), pull out the flesh, ribs and seeds from inside the pepper. Another option is to use a small knife to cut around the inside edge of the pepper in a circular motion, detaching the ribs carefully from the actual pepper first. This makes it easier to remove the innards cleanly and smoothly. If any seeds are left behind, simply turn the pepper upside down over the trash bin and shake to remove.
Step 4: Halve it
Place the pepper on its side on the cutting board and use a sharp knife to slice it in half, lengthwise (from top to bottom).
Step 5: Slice, slice, slice
Take each half and slice it into thin, evenly sized strips. You can then leave the strips as they are (use them in a dish like baked chicken fajitas or just serve them raw with hummus) or continue by lining up the strips and cutting across in rows, forming perfectly diced pieces. If you like this, try our favorite old-fashioned stuffed bell peppers.
Voila! Now that you know how to cut bell peppers the right way, you have a ton of recipes at your disposal. Pickled bell peppers, anyone?
Want your peppers stuffed instead?
Stuffed Pepper SoupI was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
Sausage-Stuffed JalapenosIf you like foods that pack a bit of a punch, you’ll love these jalapeno poppers filled
with sausage and cheese. This is one of my favorite recipes for parties. —Rachel Oswald, Greenville, Michigan
Slow-Cooked Stuffed PeppersMy favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska
Stuffed Peppers for TwoMy husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won’t tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. —Elaine Carpenter, Horseshoe Bay, Texas
Chicken-Stuffed Cubanelle PeppersHere's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio
Mexican-Style Stuffed PeppersWe've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later.
—LaDonna Reed of Ponca City, Oklahoma
Cheesy Stuffed PeppersThis is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.—Betty DeRoad, Sioux Falls, South Dakota
Fiery Stuffed PoblanosI love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. —Amber Massey, Argyle, Texas
Turkey-Stuffed Bell PeppersThese well-seasoned ground-turkey-stuffed peppers are so tasty, you won’t even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. —Judy Hand-Truitt, Birmingham, Alabama. Looking for more? You must try this old-fashioned stuffed bell pepper recipe.
Broccoli & Chive Stuffed Mini PeppersThere's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
Brown Rice Stuffed PeppersFor extra flavor, I sometime add beef bouillon to the dish while the peppers bake. It also steams them a little. If also make these with ground chicken or turkey; then I'll use chicken bouillon instead. —Hope Huggins, Santa Cruz, California
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
Garbanzo-Stuffed Mini PeppersMini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
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
Stuffed Sweet PeppersItalian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. —Judy Earl, Sarasota, Florida
Beef-Wrapped Stuffed PeppersWe love Mexican flavors and spicy foods––and this recipe has it all. Try serving our flank steak-wrapped peppers with rice, beans and sour cream.—Jane Whittaker, Pensacola, Florida
Originally Published: May 22, 2018
