10 Chef Tricks for 'Handling' Bell Peppers, and a Chef Demonstrating a Two-Second Bell Pepper Cut

1. How to Properly Cut a Bell Pepper?

Chef Gordon Ramsay: "Many people make the mistake of cutting peppers in a time-wasting way. The right method is to cut off both ends, make a slit down the side, then open it like a book and remove the seeds in one go."

2. How to Preserve Color and Texture During Cooking?

Chef Thomas Keller: "If you want to keep the vibrant color of a bell pepper, it's important to cook it quickly over high heat and avoid overcooking."

3. Roasting for Easier Peeling and Deeper Flavor

Chef Haim Cohen: "To peel a pepper easily and enhance its flavor, it's best to roast it directly over a flame or in the oven, then place it in a sealed bag for a few minutes – the skin will peel off by itself."

4. Why Remove the White Membrane Inside?

Chef Martha Stewart: "Many people leave the white membrane inside the pepper, but it's bitter and interferes with the more delicate flavors of the dish. It's better to remove it entirely."

5. How to Make Bell Peppers Crispy in Salads?

Chef Jamie Oliver: "If you want your pepper to be extra crisp in a salad, soak it for a few minutes in ice water after cutting – it will regain its freshness."

6. Quick Stir-Frying to Preserve Natural Sweetness

Chef Massimo Bottura: "When stir-frying a bell pepper, don't overcook it – two minutes on a hot pan with a bit of olive oil is enough to bring out its sweetness and maintain texture."

7. Best Use for Overripe Peppers

Chef Yotam Ottolenghi: "When peppers are slightly soft and not pretty enough for a salad, I make a wonderful dip – just blend them with olive oil, garlic, salt, and lemon juice."

8. How to Balance Spiciness with Bell Peppers?

Chef René Redzepi: "When using spicy peppers, you can soften the heat with bell pepper – it adds a natural sweetness that balances the spiciness."

9. How to Reduce Liquids When Making Sauces?

Chef Alain Ducasse: "Bell peppers contain a lot of water, so when I make a sauce or soup out of them, I first roast them and dry out some of the moisture – it gives a richer texture to the sauce."

10. Using the Stem and Hidden Parts

Chef Assaf Granit: "Many people discard the parts of the pepper close to the stem, but there's a lot of flavor there. I use them when making stocks or long-cooking stews."