Remember That Post About Cutting Tomatoes Along the Valleys So the Lobes Separate Cleanly?

That’s what I do also. Sometimes 3 cuts if the shape works for it

I just cut the top and bottom then roll.

I cut around the top to pull the stem and seeds out. Then I cut it in half. Once in half, I'll run my knife along the inside down the membrane and end the cut my taking a chunk out of the bottom. Maybe there's a better way, but it works form me.

I cut my peppers the same way the dirty hippy does.

Are people really struggling cutting up bellpeppers???

Guidrys makes a living somehow, now I know.

The roll cut is what all the T.V chefs do because it looks fancy and what is taught in culinary school because it's what classical French chefs did back in the day.

It's real cute but such a big waste of time. The pepper keeps wanting to roll up on itself and there's not a good safe place to hold the pepper. Look at the gif. That process is slow and cumbersome. Also, seeds inadvertently fall on the pepper and you still need to remove the ribs.




After knocking off the tops and bottoms, stand the pepper up and cut as close to the flesh as possible, focusing on removing the ribs vertically. No waste. The tops and bottoms get processed along with the rest of the pepper and the ribs, seeds and stem base are all attached, making it easier to throw away.

Trust me, I do this for a living and this is the most efficient and cost effective way to cut a pepper.