What good is a salad if it doesn’t include some colourful and nutritious bell peppers? Bell peppers give a wonderful crunch and a sweet yet distinctive flavour to the recipes they are put to. Besides salads, they are also used in a variety of Indian and Chinese dishes. Available in different colours such as yellow, red and green, bell peppers are bursting with various health-benefiting properties. According to DK Publishing House’s book, ‘Healing Foods,’ “Peppers, a member of the nightshade family that includes tomatoes, potatoes and eggplant, are high in antioxidants that promote heart and eye health. Their high vitamin C concentration promotes collagen production.” From different kinds of salads to Chinese cuisine, Indian and more, you can use bell peppers in a myriad of recipes.

Also Read: 13 Best Capsicum Recipes | Easy Capsicum Recipes | Shimla Mirch Recipes

However, to create all of the aforementioned dishes, we need to julienne bell peppers. If not done properly, you may not be able to enjoy the crunch and flavour of your salads or any other delicacy. So, to assist you, we have provided a few simple steps to julienne bell pepper without any hassle. Let’s get started.

Also Read: 11 Best Bell Pepper Recipes | Easy Bell Pepper Recipes

Here Are Ways To Julienne Bell Pepper And Capsicum:

1. Cut Bell Pepper In Two Halves (Lengthwise)

Place the bell pepper, stem side up, on a chopping board. Grab the knife by gripping the blade with your thumb and the second knuckle of your index finger just above the handle; your remaining three fingers should grip the handle to give you better control over the blade. Starting from the stem and cutting through to the bottom, cut the pepper from top to bottom.

2. Take Out The Inside Part

Pick up one pepper in half and firmly hold the exterior. Trace and cut away the half-seed cluster from the interior of the pepper piece with the tip of your knife or with your hands. Carefully remove it and discard it. Repeat the same with the other half as well.

3. Cut Each Half In half Once More

Now, carefully chop the halves of the capsicum into quarters. Remove the stem off the top piece with the tip of your knife and discard it. Also, remove any residual seeds from the insides of the peppers.

4. Flat The Quarters On A Chopping Board

Place the pepper pieces, skin side up, on a chopping board. Gently push down the pieces with the blade of your knife or the palm of your hand to flatten them as much as possible; this will make the pepper much simpler to cut.

5. Julienne The Peppers

Lastly, hold the pepper bits steadily with your free hand; rock the blade down onto them, being careful to keep your fingers clear of the blade’s path. As you move the blade downward, pull the handle away from you slightly to drag the blade more efficiently over the cutting surface. Keep going until all the pieces are julienned. Note: Cut matchstick-sized pieces.

Try it out and let us know how these tips worked for you in the comments below.