Knife Skills 101: How To Slice a Bell Pepper

This Knife Skills 101 lesson is how to slice, dice, julienne and brunoise a bell pepper. Besides how to chop an onion, these bell pepper tips were my favorite to learn. I was always cutting into the core of the bell pepper, leaving seeds everywhere…on my knife, on the cutting board, on the bell pepper, in other food, everywhere! It drove me nuts until I learned these simple and fast techniques. I hope you like these quick tips as much as I do!

What you need:

* 1 Bell Pepper

* Chef’s Knife: Preferably an 8″ Stealth

Slice off the top of the pepper just below the stem and the bottom approximately ½” from the end.

Take the blade and angle cut into a crease and work the blade along the inside curve of the pepper. Continue around the pepper until the core can be removed. You now have a flat pepper. Slice along the inner flesh to remove any whitish membrane.

The pepper is now ready to be cut into strips and or a dice. Use the low push cut to cut and the guide hand to determine increments. Shown are julienne strips which are 1/8″ x 1/8″ x 1-2”. These can then be cut down to a brunoise which is 1/8″ x 1/8″ x 1/8” by simply turning your strips a quarter turn and dicing.

If you want to smaller strips, create a batonnet with sides equaling ¼ x ¼ x 2”. To create a smaller cube, use the batonnet bell peppers strips and turn them into small dices ¼ x ¼ x ¼”.

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