A post about slicing a bell pepper may seem a little silly to some of you. I used to be in your shoes, I had sliced happily away on bell peppers (and a few fingers, too!), and picked out enough seeds to grow enough pepper plants to supply every Mexican restaurant in Texas. Until the day I discovered this trick to perfectly cut bell peppers, with no seeds!!! Okay, so the trick is only in the first few steps, but hopefully the slicing is just as mundane as ever!
1) Lay bell pepper on its sides, top and bottom should be facing east to west.
2) Make one long slice about an inch or two (if it’s a big pepper) behind the stem and top of bell pepper. (Just as if you were slicing a pepper to stuff it.)
3) Make one long slice, all the way through, about two inches away from the bottom of the pepper. If you still see the center of the pepper, cut a smaller slice. This end should be only the outside of the pepper.
4) Set pepper up, so that the top is facing up, grab the seed chamber (this is a how-to cooking tip, not biology 101) firmly and pull up. It should come up intact, with the majority of the seeds.
5) You can now rinse completely through the bell pepper, to remove any remaining seeds.
6) Hold the pepper down flat and begin slicing.
Enjoy! Joshua 1:9
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This recipe, blog post and photos by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.