How to Julienne Peppers

Co-authored by Linda McNally

Last Updated: November 18, 2024 References

Peppers are a healthy and colorful addition to many dishes, but their unique shape makes them challenging to cut, especially into long, thin, julienne-style pieces. There are several ways to julienne a pepper, which involve different variations of cutting, flattening, de-seeding, and slicing the peppers. Knowing how to cut a pepper properly will save you time during meal preparation and ensure your safety in the kitchen.

Method 1

Method 1 of 3:

Quartering and Cutting the Pepper

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Stand the pepper on the cutting board, stem side up. Grip the knife by pinching the blade, right above the handle, with your thumb and the second knuckle of your index finger; your remaining three fingers should grip the handle to give you more control over the blade. Cut the pepper from top to bottom, starting close to the stem and cutting through to the bottom.^{[1]
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Pick up one half of the pepper, cupping it firmly on the outside. Using the tip of your knife, trace and cut away the halved seed cluster from the inside of the pepper piece. Carefully remove and discard it, then repeat with the other pepper half.^{[2]
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Brace the halved peppers carefully and cut them into quarters. Using the tip of your knife, carefully remove the stem from the top piece and discard it. Scrape out any remaining seeds from the inside of the pepper pieces.
Lay the pepper pieces on the cutting board, skin-side up. Using the blade of your knife or the palm of your hand, gently press down the pieces and flatten them as much as possible; this will make the pepper much easier to cut. Flip up the pieces and use the tip of your knife to remove the ribs inside.
Push the blade downward onto the pepper pieces in a rocking motion while holding them steady with your free hand; be sure to keep your fingers out of the blade's way. As you rock the blade downward, push the handle away from you slightly, which will draw the blade over the cutting surface more efficiently. Continue until all pieces are julienned.^{[3]
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Method 2

Method 2 of 3:

Cutting the Pepper into an Easy-to-Chop Shape

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1
Remove the top and bottom of the pepper. Grip the knife carefully, right above the handle, and brace the pepper lightly with your free hand. Cut off the top of the pepper so that the stem is completely removed. Cut off the bottom as well, leaving the pepper in a cylindrical shape.
- To salvage the top of the pepper, push the green stalk through the pepper top with your fingers and discard it, keeping the rest.^{[4]
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2
Cut open the pepper. Set the pepper down on one end. Brace it gently and use the tip of your knife to cut cleanly down the side to open it up. Gently pull open the pepper; remove and discard the core.
- Be careful when pulling open the pepper- the seeds inside are small and will scatter easily.
Place the pepper skin-down on the cutting board. Brace the side of the pepper and gently work the knife through the inside wall, keeping the blade parallel to the cutting board. Remove and discard the remaining seeds and ribs, flattening it as you move along.^{[5]
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4
Cut the pepper into thin strips. Brace the rectangle-shaped piece of pepper with one hand and grasp the handle of your knife firmly with the other hand. With each cut, bring the knife down, touching the tip to the top corner of the rectangle. Lower the rest of the knife down to the cutting board and through the pepper, leaving small, thin strips of pepper. Feed the pepper towards the knife as you cut until all of it is julienned.^{[6]
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- Alternatively, put a bell pepper horizontally on your cutting board and slice off the crown. Then turn it around and slice off the bottom.
- You should then be able to see through the pepper. Use a knife to remove the pith and seeds.
- Then slice the bell pepper into strips.

Method 3

Method 3 of 3:

Cutting the Pepper Around the Seeds

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1
Cut off the sides of the pepper. Turn the pepper sideways and cut off the stem. Hold the pepper upright and cut off each side (4 or 5 large pieces). Discard the remaining core.^{[7]
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- This method should allow you to discard the seeds without separating them from the core or making a mess.
Turn the large pieces of pepper skin side down on the cutting board. Flatten them against the board with your fingers or knife. Use the tip of your knife to remove rib from inside.
Half the pepper pieces before chopping if desired. Brace the side of the pieces carefully, keeping fingers away from the blade. Grip the top of the blade and the knife handle firmly, and carefully chop the pepper into thin strips.

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Things You'll Need

A sharp knife (with a blade of 8 to 10 inches (20.3 to 25.4 cm) or a proper chopping blade)
Cutting Board
Red, green, and/or yellow bell peppers, washed