Archive for category: Cooking

How do you cut yours? I always used to get seeds everywhere when I cut up a capsicum (or bell pepper as they're known elsewhere in the world), until I found this technique. No mess, no wastage – and best of all the seeds stay together and can be easily removed.

So all you need to do is:

• Cut the top and bottom off the bell pepper/ capsicum
• Next to one of the white sections, connecting the outside to the seeds, make a cut down
• Open out the side of the pepper/ capsicum, cutting away the pieces attached to the centre as you go
• Remove the seed section
• Put out the stalk from the top of the capsicum/ bell pepper
• Now you have three clean sections to cut up!

Why Learning How to Cut a Bell Pepper Properly Matters

Learning how to cut a bell pepper – or capsicum, as we say here in Australia – might seem basic, but the truth is, most people waste a surprising amount of this versatile veggie. Whether you're prepping for a Paleo stir-fry, stuffing them with mince, or slicing capsicum for snacking, the technique you use can make a big difference. A clean, mess-free method not only saves time but helps you get the most out of your produce.

Before I discovered this method, I used to butcher my poor capsicums. I'd slice straight down the middle, spilling seeds everywhere, and then spend ages trying to pull out the pithy white bits. Half the time I'd lose some of the actual flesh or end up with awkward shapes that were hard to cook evenly. Sound familiar?

Now, cutting a capsicum is quick, clean, and kind of satisfying. And once you master this technique, I promise you’ll never go back.

What You’ll Need

There’s nothing fancy required – just a few kitchen basics:

• A clean chopping board
• A sharp chef’s knife (dull knives increase the risk of injury and make the job harder)
• Your chosen bell pepper/capsicum

If you're working with organic produce, give it a quick rinse and pat dry before starting. Organic capsicums are often sweeter and contain fewer pesticide residues, making them a great option if you're following a clean Paleo lifestyle.

Step-by-Step Instructions Recap

Let’s quickly revisit the technique mentioned in the original post, now with a bit more detail and visualisation to help you really master it:

1. Slice off the top and bottom: Use a sharp knife to cleanly cut off both ends of the capsicum. This gives you a stable base and exposes the internal structure.
2. Make a vertical cut next to the white rib: Look for the internal white membrane (the pith) and make a straight downward cut alongside it.
3. Open the capsicum: Gently roll it out flat as you cut around the inside, carefully slicing the flesh away from the core and seed section. The seeds should stay in a neat clump.
4. Remove the seed pod: Once the capsicum is opened out like a sheet, simply lift the seed section out and discard or compost it.
5. Trim the top and bottom pieces: You’ll find a surprising amount of usable flesh on the capsicum’s top and bottom. Slice off the stem and dice these pieces too – no wastage!

You now have several flat, clean pieces of capsicum ready for slicing, dicing, or stuffing. No seed explosions, no messy bits stuck in your knife, and no frustration.

What’s the Best Way to Slice a Bell Pepper?

Once you’ve opened and cleaned your capsicum, you can slice it depending on what you need it for. Here are some quick ideas:

• Thin strips – perfect for stir-fries, salads, and wraps
• Diced – great for omelettes, sauces, or taco fillings
• Thick rings – ideal for stuffing or grilling
• Julienned – long, thin matchstick shapes, perfect for snacking or veggie trays

Try to keep your slices even in size. This helps with presentation but, more importantly, ensures everything cooks evenly – especially if you're roasting or sautéing your capsicum as part of a Paleo meal.

Choosing the Right Capsicum

Not all bell peppers are created equal. Here’s how to choose the best ones next time you’re at the market:

• Look for firmness: A fresh capsicum should feel heavy for its size and be firm with no soft spots.
• Check the skin: It should be shiny and smooth, with no wrinkles or dull patches.
• Pick your colour wisely: Red, yellow, and orange capsicums are ripe and sweet, while green capsicums are slightly bitter but still great in certain dishes.

Remember, all coloured capsicums start green. As they ripen, they change colour – and develop higher vitamin C and beta-carotene content. Red capsicums are particularly rich in antioxidants, making them a Paleo nutrient powerhouse.

Capsicum Nutrition: Why They Belong in a Paleo Diet

Capsicums are incredibly Paleo-friendly. They’re low in calories, high in fibre, and packed with nutrients – especially vitamin C, vitamin A, and several important phytonutrients like lutein and zeaxanthin.

Here’s a quick overview of what you get from just one medium red bell pepper:

• Over 150% of your daily vitamin C
• Good source of vitamin B6, folate, and potassium
• Rich in antioxidants, which support immune function and reduce inflammation

They’re also naturally sweet without being sugary, which makes them an excellent choice for those trying to reduce their overall carbohydrate intake while still enjoying flavour and texture variety.

How to Store Cut Capsicum

Once you’ve mastered how to cut a bell pepper cleanly, the next step is storing it properly. If you’ve sliced more than you need, here’s how to keep it fresh:

• Refrigerate in an airtight container – cut capsicum will stay fresh for 3–5 days when stored properly
• Wrap in a paper towel – to absorb excess moisture and reduce sogginess
• Freeze for later – you can freeze sliced capsicum in a single layer, then transfer to a freezer bag for longer-term storage (great for cooked dishes, not raw eating)

Paleo Meal Ideas Using Bell Peppers

Need inspiration for what to do with your neatly cut capsicum? Here are a few quick and easy Paleo meal ideas that celebrate this colourful ingredient:

• Paleo Chilli: Sauté capsicum with garlic, onion, and beef mince, add tomatoes and spices – the perfect winter warmer.
• Stuffed Capsicum: Fill with ground meat, cauliflower rice, herbs, and bake until golden.
• Egg & Capsicum Muffins: Mix chopped capsicum into eggs and pour into muffin tins for an easy grab-and-go breakfast.
• Grilled Veggie Skewers: Alternate capsicum chunks with zucchini, onion, and meat or seafood – perfect on the BBQ.
• Raw Snack Platter: Dip capsicum strips into guacamole or almond butter for a quick, nutrient-dense snack.

Bonus Tips: Get the Kids Involved

Capsicum is one of those kid-friendly veggies that’s sweet, crunchy, and easy to cut into fun shapes. If you’re trying to get children to eat more vegetables (especially if you're raising Paleo kids), capsicum is your friend.

Let little ones help wash and arrange the slices, or give them small safe knives to help cut under supervision. Capsicum “boats” or “flowers” make lunchboxes far more exciting than a soggy sandwich ever could.

Final Thoughts on How to Cut a Bell Pepper

It’s a small kitchen skill – but knowing how to cut a bell pepper the right way can save time, reduce waste, and make your Paleo meals easier to prepare. Once you get the hang of this no-seed, no-mess technique, you’ll wonder how you ever did it differently.

Got your own method for slicing capsicum? Or a favourite Paleo recipe that uses heaps of them? Let me know in the comments below! I’d love to hear how you make the most of this versatile veggie in your kitchen.