You’re probably cutting bell peppers wrong, and it's easier than you think to do it the right way.
Start by cutting off the top and bottom of the pepper to create a stable base.
Then, stand the pepper upright and make a vertical cut down one side, slicing through the flesh.
Gently pull back the pieces of the pepper, revealing the core and seeds.
With the core exposed, you can easily remove the seeds and membranes, which are often the bitter parts of the pepper.
Once the inside is clean, lay the pepper flat and slice it into rings or strips, depending on your recipe. This method not only makes the process cleaner but also prevents wasting any of the sweet flesh
By following these simple steps, you’ll cut bell peppers more efficiently and avoid the frustration of dealing with seeds and tough membranes.
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