• Wash - Rinse the bell pepper under cool running water. Dry with a clean towel and grab a cutting board.

#1) Whole Peppers for Stuffing

• Cut off a ½ inch from the stem end with a paring knife, then trim around the inside of the flesh to cut the connected membrane. Remove the core with your fingers and scoop out the seeds with a spoon. Trim the bottom if needed to help it stand in a pan for stuffing.

#2) Cut into Halves

• Use a paring knife to cut down and around the stem. Pull it out to remove the core. Stand it up and slice the pepper in half lengthwise. Trim any white membrane and use a spoon to remove the seeds.

#3) Cut into Strips

• Trim the stem so that the pepper can be placed stem-side down. Use the natural indented lines along the sides of the pepper as a guide to cut into segments. There will be 3 to 4 pieces, depending on the shape of the pepper. Discard the core and seeds, and slice them into strips.

#4) Cut into Rings

• Cut off a ½ inch from the stem end with a paring knife, then trim the membrane connected to the flesh. Use a spoon to remove the seeds. Slice into ¼ to ½ inch thick rings crosswise. Halve the rings if sauteing.

#5) Cut into Even Slices

• Trim off a ½ inch from the stem and bottom end. Make one slice lengthwise to open it up. Run the knife along the inside of the pepper to trim off the white membrane and seeds. Slice the long strip into the desired width.

#6) Diced Pieces

• Cut off a ½ inch from the stem and bottom end. Make one slice lengthwise to open up the pepper. Run the knife along the inside to trim off the white membrane and seeds. Slice the long strip into the desired width then turn the sliced peppers 90 degrees to your knife and chop it into diced pieces.