Alright, we’re going to clean up bell pepper, we’re going to dice it up, we’re also going to take the julienne off it, that’s how you do it.
We’ll take one cut down the side right here, there’s two ways you can do this; one is this way, take one cut, take your knife down, little fancy way kind to turn it, I hope you take the ribs out just like that; now to dice this, what we want to do is, want to come in here, you don’t want to use, you don’t want the ribs, it’s called the rib of the bell pepper, you want to slice those out just like that. I don’t like working with longer pieces so what I’ll do is to put the more bell pepper like that, cut this in half and then I’ll come back this way, hold it, use the claw, use your knuckles to guide it, I’m going to do strips, we’ll cut strips right off of this.
How to take it into a dice or smaller dice, you take in a julienne or match stick cuts right here, pile them all up, don’t forget that claw, take your thumb back, start cutting in. Now right there, you could dice small dice. Now the way to clean it up, take your top ribs stem is right here, you want to cut straight down into it, just like that and you can reach in there, and just pull this out. You still have your ribs in there so what you do is you just kind of stick your hands in there and just kind of break them off. Now this is good for our stuffed bell peppers, I mean you can use ground beef or some rice, hot sauce, whatever you like, and you can stuff them and throw them in the oven and bake them off or you can blanch them just like this, you know, soften them up a little bit and throw them in the salads if you like a little bit of cooked bell pepper.
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