How to Cut a Bell Pepper (Capsicum)

To cut a bell pepper cleanly, slice off the top and bottom, stand it upright, then cut down the sides around the central core. The seeds stay attached to the core, so you avoid the usual shower of seeds. Lay each panel flat, shave off the white pith, then slice into strips or dice.

This method is fast and tidy, which matters when you’re prepping capsicum for a weeknight stir-fry or fajita. No rinsing seeds out of the sink, no bitter pith in the pan.

Step by step

1. Top and tail it. Cut a slice off the top (stem end) and the bottom so it sits flat.
2. Stand it up. Set the pepper on one cut end.
3. Cut down the sides. Run your knife down the inside wall, around the core, releasing flat panels. The seeds stay on the core.
4. Remove the pith. Lay each panel skin-side down and shave away the pale ribs, which can taste slightly bitter.
5. Slice or dice. Cut into strips for stir-fries or squares for omelettes and salsa.
6. Bias for stir-fry. Angle the knife for longer, prettier strips that catch the wok heat.

Common mistakes

• Cutting straight through the middle first, scattering seeds everywhere.
• Leaving the white pith on, which adds a faint bitterness.
• Slicing strips of wildly different widths so they cook unevenly.
• Tossing the offcut top and bottom; dice them instead, no waste.

Should I cut strips or dice?

For stir-fries and fajitas, go with strips, ideally on a slight bias so they’re long and catch colour fast. For omelettes, fried rice or salsa, a small dice mixes in better and cooks through quickly.

▶ Watch: The Best Way to Cut a Bell Pepper (short)

Capsicum ready? Tell OneToCook what’s in your fridge for tonight’s recipe. See the technique glossary for more, and learn the claw grip and how to dice an onion next.