Chefs swear by this way of cutting bell peppers (and soon you will too)

Most people start at the stem, cut the bell pepper in half, and then pick out the seeds. It works, but it takes time and you often end up with seeds everywhere. There is a handier way that many chefs use.

Step 1: Cut off the top and bottom

Take a sharp knife and cut a thin slice off the top and bottom. This way, you can easily stand the bell pepper upright and have a flat base to work with. Do not throw away the slices: they are perfect for use in soups or sauces.

Step 2: Make a small cut in the side

Stand the bell pepper upright and make one vertical cut from top to bottom.

Step 3: Roll and cut away the seed pods

Lay the bell pepper on its side and roll it while letting the knife glide along the white membranes. This way, you cut the flesh away from the inside in one clean motion. The result: a long strip of bell pepper, completely free of seeds.

Step 4: Cut as desired

Now you can lay the strip flat on the cutting board and cut it however you like: strips for a stir-fry, cubes for a salad, or coarse pieces for roasting.

Extra tip:

Always use a sharp knife. A blunt knife slips more easily, and that is not only dangerous but also disastrous for the texture of the bell pepper.

With this method, you work faster, have less mess, and have more edible bell pepper left over. You'll never do it any other way again, right?

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