Cutting a bell pepper seems simple enough, but many home cooks find the process messy, with seeds scattering everywhere, slippery sides making it tricky to control the knife, and uneven pieces that don’t cook evenly. That’s where a chef’s method comes in.
Chef Mark Sandoval starts with one small adjustment that makes a big difference: he squares off the top and bottom of the pepper. This not only stabilizes the pepper but also sets the stage for cleaner, more efficient cuts.
In this guide, you’ll learn how to break down a bell pepper step by step and turn it into versatile shapes that look and cook like they came from a professional kitchen. From elegant julienne strips to a precise brunoise dice, Chef Mark’s approach will give you control, confidence, and results that elevate your everyday cooking.
🎯 Why Technique Matters
Cutting a bell pepper isn’t just about getting it into pieces—it’s about doing it safely, efficiently, and beautifully. When you use the right technique, you’ll notice an immediate difference in both your confidence and your cooking.
Here’s why it matters:
✅ Safety first – A rounded bell pepper can roll or shift under your knife, increasing the risk of slipping. By creating a flat, stable surface, you gain more control and confidence with every cut.
✅ Efficiency – Clean, even slices mean less time fussing with stray pieces and more time cooking. A pro technique helps you move quickly without sacrificing precision, making prep smoother and more enjoyable.
✅ Presentation – Uniform cuts don’t just look good; they also cook evenly. From stir-fries to roasted veggies, consistency ensures everything finishes at the same time and feels restaurant-quality.
🛠️ Tools You’ll Need
Before you start slicing, it helps to set up your station with the right tools. Having everything ready not only makes the process smoother, it also keeps your prep area safe and organized—just like in a professional kitchen. Here’s what Chef Mark recommends:
- Chef’s Knife – Your most important tool. A sharp, sturdy knife makes clean cuts through the pepper’s skin and flesh without crushing it.
- Cutting Board – Go for a medium-to-large board with plenty of space to work. Pair it with a damp towel underneath to keep it from sliding.
- Kitchen Towels – Use one to keep your cutting board from moving and another to quickly wipe seeds or juice from your prep area.
- Mixing Bowl – Keep scraps (tops, bottoms, seeds, and ribs) in one place. You can save them for stocks or compost later.
👉 Step-by-Step: Chef Mark’s Method 🎥
Step 1 – Square Off the Pepper
- Begin by cutting off the top and bottom of the bell pepper. This creates two flat surfaces that make the pepper stable and easier to handle. You’ll also avoid that frustrating wobble that can happen when trying to cut into a rounded shape.
- Don’t toss those ends. Set them aside to use later in stocks, sauces, or salads.
Step 2 – Stand the Pepper & Slice Down
- With the pepper squared off, stand it upright on one of its flat ends. Holding it firmly, make a single cut from the top straight down through the side. This opens the pepper cleanly and gives you access to the core without creating ragged edges.
Step 3 – Remove the Ribs & Seeds
- Flip the pepper onto its side.
- Using the length of your chef’s knife, carefully roll the blade along the inside wall of the pepper, trimming away the ribs and seeds in one smooth motion. This rolling technique keeps your cuts controlled and leaves you with a clean, hollowed pepper ready for slicing.
Step 4 – Flatten & Trim
- Lay the pepper skin-side down and press it gently to flatten. You now have a flexible sheet of pepper that’s much easier to cut into consistent shapes.
- Trim any uneven edges if needed, and you’re ready to move on to creating professional-level cuts.
🌶️ Professional Pepper Cuts
Once your bell pepper is prepped and flattened, you can transform it into a variety of shapes depending on your dish. Each cut has its purpose, whether it’s adding delicate texture to a garnish or hearty chunks to a stew. By mastering a few classic techniques, you’ll unlock the versatility of peppers in your kitchen.
| Cut | Description | Best Uses |
|---|---|---|
| Julienne | Thin, uniform matchstick strips, about ⅛ inch wide | Stir-fries, fajitas, slaws, colorful garnishes |
| Brunoise | Tiny, precise dice, about ⅛ inch cubes | Sauces, salsas, relishes, fine garnishes |
| Salad Strips | Slightly thicker slices for crunch | Fresh salads, antipasto platters, and sandwich toppings |
💡 Chef Mark’s Tips & Tricks
- Keep your knife sharp. A dull blade is more dangerous than a sharp one because it requires more force and is more likely to slip. A well-maintained edge glides through peppers cleanly, giving you both precision and safety.
- Use the claw grip. Tuck your fingertips under and guide the pepper with your knuckles facing the blade. This technique keeps your fingers safely out of the way while giving you greater control over the knife’s movement.
- Don’t waste the ends. The tops and bottoms you trimmed away are still full of flavor. Dice them up for omelets, toss them into stocks or sauces, or freeze them for future use. It’s a simple way to reduce waste and stretch your ingredients further.
- Work on a stable surface. A cutting board that slips around can undo all your careful knife work. Place a damp towel underneath your board to keep it from moving. This small adjustment makes a big difference in both speed and confidence.
- Practice consistency. Even cuts aren’t just about looks; they ensure your peppers cook evenly. Whether you’re making a stir-fry or roasting, keeping pieces uniform means no undercooked bites or burnt edges.
| Tip | Why It Matters |
|---|---|
| Keep your knife sharp | A sharp blade cuts with precision and reduces slipping, making prep safer and faster. |
| Use the claw grip | Tucking your fingertips under protects them while giving you better knife control. |
| Save the ends | Tops and bottoms are great for stocks, sauces, or freezing for future recipes—less waste! |
| Stabilize your board | A damp towel under the cutting board prevents slipping, boosting both safety and efficiency. |
| Aim for consistency | Even cuts mean food cooks uniformly, improving texture and presentation. |
🍽️ Bringing It All Together
Cutting bell peppers doesn’t have to be messy or intimidating. With Chef Mark’s method, you gain safety from a stable base, efficiency from cleaner cuts, and the kind of presentation that makes even simple dishes feel professional.
Now it’s your turn to put these skills into practice. Grab a few bell peppers, try the step-by-step method, and experiment with different cuts, julienne, brunoise, or salad strips. The more you practice, the more natural it becomes.
We’d love to see your progress! Share your results and tag Kitchen Know HowHub on your favorite social platform. and stay tuned. Chef Mark Sandoval will be back soon with more pro-level knife skills to help you cook smarter, safer, and with confidence.
Happy Cutting! 🔪🌶️
❓ FAQs
🎧 Prefer to Listen Instead?
Here’s the podcast version of this guide—perfect for learning while you cook!
1. Can I use the same method for other peppers?
Yes! This technique works for most varieties of peppers—red, yellow, orange, and even green bell peppers. It also adapts well to poblano or Anaheim peppers, though their shape may be slightly less uniform. The key is creating a stable base first, then working carefully around the ribs and seeds.
2. How do I store pre-cut peppers?
Place your cut peppers in an airtight container or reusable bag, and keep them in the refrigerator. They’ll stay fresh for about 4–5 days. For longer storage, you can freeze julienne or diced peppers—just spread them on a baking sheet first to prevent clumping, then transfer to a freezer-safe container.
3. What’s the difference between julienne and brunoise?
The main difference is size and purpose. Julienne refers to long, thin matchstick strips (about ⅛ inch wide), perfect for stir-fries, fajitas, or garnishes. Brunoise takes those strips a step further by dicing them into tiny cubes (about ⅛ inch on each side). Brunoise is often used in sauces, salsas, or dishes where a delicate texture is desired.
4. Do I need to remove the ribs and seeds?
Yes—removing the ribs and seeds improves both texture and flavor. The white ribs can be slightly bitter, and the seeds often scatter into your dish. Taking a few extra seconds to roll them out with your knife makes your final cut much cleaner and more professional.
5. What kind of knife is best for cutting peppers?
A sharp chef’s knife is ideal because it has enough length to make clean, smooth cuts through the pepper’s skin. A paring knife can work for trimming, but for consistent julienne or dice, you’ll want the control and leverage of a full-sized chef’s knife.
6. How do I avoid crushing the pepper when slicing?
Always place the pepper skin-side down before cutting. The flesh side is softer and gives under pressure, while the skin side holds its shape better. Using a sharp knife also prevents crushing—you should glide through the pepper, not press down.
