I have tried cutting a bell pepper a million different ways, and have found this one to be the most efficient. The biggest plus is that way less seeds make their way all over your kitchen.
First Lay the pepper on its stem.
With your knife perpendicular to the cutting board and about a centimeter in from the side of the pepper, cut off one side. The seeds should still be connected to the middle.
Rotate pepper 90 degrees and cut off the next side of the pepper.
Rotate another 90 degrees and repeat.
After cutting all four sides, you should be left with a core of seeds, the bottom, and the stem. Pull the bottom off and remove any of the white rib that may be attached, discard the rest.
Slice the four sides and bottom with the skin side down, your knife will have a much easier time doing its job this way. And that’s the story folks.
