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Sign up for your newsletter! Display Name public :. Email not public - for verification only :. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. There are 7 references cited in this article, which can be found at the bottom of the page. The wikiHow Culinary Team also followed the article's instructions and verified that they work. This article has been viewed 88, times. Learn more Peppers are a healthy and colorful addition to many dishes, but their unique shape makes them challenging to cut, especially into long, thin, julienne-style pieces.
There are several ways to julienne a pepper, which involve different variations of cutting, flattening, de-seeding, and slicing the peppers. Knowing how to cut a pepper properly will save you time during meal preparation and ensure your safety in the kitchen.
To julienne peppers, you'll want to cut the peppers into long, thin pieces. To do so, start by cutting off the top and bottom of the pepper.
Next, cut one side of the pepper to open it up and remove the core. Then, use your knife to remove the remaining seeds and ribs so the pepper lies flat. Finally, flip the pepper skin side up and cut it into thin strips. For more tips, like how to quarter and cut a pepper, keep reading! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers. Please log in with your username or email to continue. No account yet? Create an account. Edit this Article.
We use cookies to make wikiHow great. By using our site, you agree to our cookie policy. Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article methods. Things You'll Need. Tips and Warnings. Related Articles. Article Summary. Method 1. Cut the pepper in half lengthwise.
Stand the pepper on the cutting board, stem side up. Grip the knife by pinching the blade, right above the handle, with your thumb and the second knuckle of your index finger; your remaining three fingers should grip the handle to give you more control over the blade.
Cut the pepper from top to bottom, starting close to the stem and cutting through to the bottom. Are you julienning the pepper for a fancy stir-fry? Slicing rings for a salad? Stuffing the pepper with other ingredients? Or maybe just dicing the pepper as part of a more complex recipe?
Begin by laying the pepper flat on its side, and remove the top stem end of the bell pepper as well as the bottom. Remove the stem if it is still attached to the removed top portion, and discard it.
Set the removed top and bottom of the pepper aside. Stand the pepper up on its bottom cut side, then slice down through one side of the bell pepper. Lay the pepper flat on its side again and, beginning at the last cut you made, slide your knife along the inside of the pepper, releasing the core from the walls as you go.
Once the core has been removed, lay the bell pepper skin side down on your cutting board, and carefully remove any white pith from the flesh. Removing the pith helps to ensure an even thickness of pepper in the final julienne cut. Once the pith has been removed, cut the trimmed bell pepper into a thin julienne roughly 2mm x 2mm x 4 -5cm long. Begin by laying the bell pepper flat on its side, and cut off the top stem end and the bottom. Remove and discard the stem if it remains attached to the removed top portion.
Stand the pepper back up and cut open one side of the pepper. Slide your knife along the inside walls of the pepper, releasing the core and leaving you with one long strip of pepper. Lay the pepper flat on your cutting board, and 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.
The removed top and bottom of the pepper can then be cut in a similar fashion to match the size of the previous cuts. Lay the pepper flat on its side and remove the top stem end of the bell pepper. Leave the bottom end intact, this gives you something to hold on to later, and prevents the pepper from squishing together as easily when you cut the rings.
Lay the bell pepper flat on its side and remove the top stem end of the bell pepper.
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