# Q about Cooking with Bell Peppers **URL:** \ **Category:** Cafe Society\ **Created:** [June 19, 2016, 1:46am UTC](https://boards.straightdope.com/t/q-about-cooking-with-bell-peppers/757747 "2016-06-19T01:46:26Z")\ **Posts on this page:** 7\ **Page:** 2
**Author:** ![Musicat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/musicat/32/20189_2.png) [@Musicat](https://boards.straightdope.com/u/Musicat)\ **Post date:** [June 19, 2016, 5:10pm UTC](https://boards.straightdope.com/t/q-about-cooking-with-bell-peppers/757747/21 "2016-06-19T17:10:17Z")
I use a mandolin slicer, slicing from the non-stem end until I reach the core, then de-core it and slice the rest the same way. This gives me fairly uniformly thick rings (thin or thick, depending on the slicer settings), and if I want smaller pieces, I just chop those up as needed. Why worry about seeds? I use _all_ the seeds from chili peppers, and no one I fed has died yet. ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [June 19, 2016, 8:12pm UTC](https://boards.straightdope.com/t/q-about-cooking-with-bell-peppers/757747/22 "2016-06-19T20:12:33Z")
It is so simple I’v never given it much thought… but just take a knife (usually a Chef’s but it really doesn’t matter) and cut through the sides up to the stem. Break it open and you will have one half with the core and the other without. Grab the core and pull it out… you now have two halves with very few seeds. Rinse and pinch out any remaining white parts. I gave up on a video posted up thread when it got to step 8 and still wasn’t done. It isn’t rocket science. ---
**Author:** ![Ranger\_Jeff](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ranger_jeff/32/2065_2.png) [@Ranger\_Jeff](https://boards.straightdope.com/u/Ranger_Jeff)\ **Post date:** [June 19, 2016, 11:44pm UTC](https://boards.straightdope.com/t/q-about-cooking-with-bell-peppers/757747/23 "2016-06-19T23:44:50Z")
> [@Cub\_Mistress](#): > > I do it like in this video [pepper cutting video](https://www.youtube.com/watch?v=3MOj3XDBP6U) I used this method. It worked pretty well. Thanks, **Cub Mistress**. ---
**Author:** ![Cub\_Mistress](https://avatars.discourse-cdn.com/v4/letter/c/ea666f/32.png) [@Cub\_Mistress](https://boards.straightdope.com/u/Cub_Mistress)\ **Post date:** [June 20, 2016, 12:06am UTC](https://boards.straightdope.com/t/q-about-cooking-with-bell-peppers/757747/24 "2016-06-20T00:06:14Z")
> [@Ranger\_Jeff](#): > > I used this method. It worked pretty well. Thanks, **Cub Mistress**. you’re very welcome 🙂 ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [June 20, 2016, 2:39am UTC](https://boards.straightdope.com/t/q-about-cooking-with-bell-peppers/757747/25 "2016-06-20T02:39:36Z")
I don’t think there are blue peppers, but I have seen purple. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [June 20, 2016, 8:32am UTC](https://boards.straightdope.com/t/q-about-cooking-with-bell-peppers/757747/26 "2016-06-20T08:32:11Z")
> [@Cub\_Mistress](#): > > I do it like in this video [pepper cutting video](https://www.youtube.com/watch?v=3MOj3XDBP6U) > [@NAF1138](#): > > I saw this video with Ming Tsai on the food network (I think) 8 or 10 years ago and have been cutting bell pepper like this ever since. > > [https://youtu.be/eMG8R7s8LLU](https://youtu.be/eMG8R7s8LLU) > > Eta: looks like it’s the same technique as a couple posts up, but a much shorter video. This is _exactly_ what I do. I learned it watching [Martin Yan](https://www.youtube.com/watch?v=3KRGi17Xg0Y) (“Look at that!”). That guy is awesome. ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [June 20, 2016, 9:41pm UTC](https://boards.straightdope.com/t/q-about-cooking-with-bell-peppers/757747/27 "2016-06-20T21:41:07Z")
> [@Chronos](#): > > I don’t think there are blue peppers, but I have seen purple. Yup, quite pretty, although the color is only the skin (insides are green) and the color is lost in cooking, so use raw for best effect. [Previous page](https://boards.straightdope.com/t/q-about-cooking-with-bell-peppers/757747.md?page=1)