I like to find little tricks (“Kitchen Hacks”) that speed up food preparation and cut down on mess. I have never been a fan of chopping bell peppers because of the seeds and membrane in the middle.
Did you know that where the membrane grows inside the pepper creates a crease in the outside surface? It runs all the way from the top to the bottom of the pepper and looks like this:
The secret to quick and clean pepper slicing is to follow the creases down the pepper. You will end up with nice clean slices that you don’t have to trim or scrape out, and all of the membranes and seeds are left together in a single piece, ready to toss!
I hope you find this helpful!