Julienne a pepper

I use a lot of peppers in my dishes (especially red peppers, as they are sweeter). They add an exciting splash of colour to a dish, and I particularly like the crunch they add to a salad. Their shape can make them awkward to prepare, so follow the steps below to turn any pepper into a pile of uniform, julienne pieces.

Hold the pepper lightly and slice off the stem end…

and then the base.

Stand the pepper up and use the knife to slice down one side…

and repeat this down the 4 sides of the pepper.

Using the knife, carefully cut out the core.

removing the inner membrane…

and the seed pod.

You should be left with 4 rectangular pieces of pepper, which are much easier to slice.

Hold each piece down and carefully remove any parts of the inner membrane so that each piece is a uniform thickness.

Slice the pepper into thin strips, holding the pepper carefully and keeping your fingers away from the blade.

You can also slice the top and bottom part that we removed earlier (pushing through the green stalk and discarding it).

These waste can be discarded…

leaving you with a pile of beautifully uniform slices of pepper…