Decide which cut you would like to cut your bell pepper into:
- A Julienne Cut - A Diced Cut Or - Bell Pepper Rings - or A Hollow Pepper To Stuff
( For the Julienne and Diced cuts)
Remove the top and bottom of the bell pepper. Set the removed portion aside.
Remove the core by cutting down the side of the pepper, and then running your knife around the entire core. Discard the core.
Lay the pepper flat, and remove the white pith, leaving you with a smooth level strip of pepper. Discard the pith.
Once the pith has been removed in step 3, cut the trimmed bell pepper into a thin julienne roughly 2mm x 2mm x 4 -5cm long.
Once the pith has been removed in step 3, cut the pepper into thick strips. Bunch a few of the strips together, and cutting perpendicular to the strips, cut the strips into even squares or chunks of pepper.
( For the Pepper Rings and Hollow Pepper)
Remove the top of the bell pepper. Set the removed portion aside.
Remove the core by running your knife around the entire core. Discard the core.
Once the core has been removed in step 2, keep the pepper flat on it's side and cut off thin cross-sections of the pepper with a very sharp knife, leaving you with perfect bell pepper rings.
Once the core has been removed in step 2, the hollow pepper can be stuffed with a variety of fillings.
Optional: Trim the bottom of the pepper to create a flat bottom for pepper to stand upright.