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Knife Skills: How to Cut a Bell Pepper

Bell peppers are in season right about...now. They're great raw on their own, cooked rapidly in stir fries, or cooked down slowly for stews and soups. Each cooking method requires a different shape, and with a vegetable as oddly shaped as a pepper, it's not always obvious how to cut it uniformly. This short video should help.

Incidentally, there are two camps when it comes to cutting peppers: those who cut skin-side-up, and those who cut skin-side-down. I used to be in the former, finding that keeping the skin up was the only way I could break through it with my knife. The flesh would act as support, while the knife cut through the skin. That's until I realized that with really sharp knife, cutting the skin even when the pepper faces down is not a problem, and it prevents you from compressing the flesh.

Shopping and Storage

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Like most produce, you've got to pick up and feel the peppers in the shop to pick the best one. Things to look for:

Peppers can be stored in a plastic bag left slightly ajar in the vegetable crisper drawer of the fridge. Do not completely seal them into an airtight bag, as this will trap in too much moisture and encourage mold. Properly stored, a pepper should last at least five days to a week.

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