preparing bell peppers

Cut green, orange, yellow, and red peppers into squares for roasting,
julienne for stir-frying, dice for brilliant color and sweetness with fish
and salads, or slice off the tops and core and fill them for baking.

1 Place the pepper on a board and cut off the top and
bottom with a utility knife. Stand the pepper on one
end, hold it firmly, and cut in half lengthwise. Scrape
2 Slice the pepper into manageable portions. To
cut out the ribs, lay a section of pepper flat. Hold
the knife, with thumb on bolster (p37), horizontal to
out the core and seeds with the point of the knife. the chopping board and cut off the pale, fleshy ribs.

d e c o r i n g fo r s t u f f i n g a n d ro a s t i n g Cut
3 Cut into smaller sections, following the natural
lines in the pepper, then chop into batonnets (p56)
or julienne (p57), depending on the size of the pepper
around the stalk of the pepper and pull it off, taking
the core with it. Rinse inside to remove all the seeds,
and the dish you are preparing. then blot dry with paper towels.

86 VEGETABLES