A friend watched me cut up a bell pepper the other day and commented that she’d never seen anyone do it that way before. This could mean one of two things: it’s weird, or it’s a revolutionary new way that no one has ever thought of before.
Revolutionary might be an overstatement. Still, the first three results I got when I searched Google were what I think is a more complicated way, so I’m going to show you “my” easier way:
Essentially, just cut it from the top down, as close as possible to the stem, all the way around.
I cut jalapenos and other hot peppers the same way. By doing it like this, you can avoid most contact with the seeds and white flesh, which is where the capsaicin hangs out (that’s the stuff that makes your eyes burn if you accidentally come in contact with it).
I took these photos as I was cutting up a pepper for kids for a snack. Actually, I cut up three peppers:
One pepper was demolished by children one through three before the other two got to the table (unbeknownst to me).
Then I had a teary child number four who didn’t get any, so I cut another one and told her to let the other kids know there was more once she was done with what she wanted.
And then I had more tears when children one through four ate all of the second bell pepper before child number five got to the table.
So now child number five is eating the third pepper. I think all of them have now had their share of peppers. I sure hope so, because I think I’m out!