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.

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Hold the pepper lightly and slice off the stem end…

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and then the base.

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

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and repeat this down the 4 sides of the pepper.

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Using the knife, carefully cut out the core.

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removing the inner membrane…

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and the seed pod.

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

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

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

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

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These waste can be discarded…

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

pepper-julienned