To cut a bell pepper efficiently, follow these steps:

1. Trim the Top and Bottom
   Lay the pepper on its side and use a sharp chef’s knife to slice off about ½ inch from the stem end and ½ inch from the bottom. These pieces can be saved for snacking or cooking later

2. Remove the Core and Seeds
   Stand the pepper upright. You can either:

   • Cut vertically around the core to remove the stem and seeds in one piece, or
   • Cut two vertical slits through the flesh, open the pepper, and use the knife to remove the core and seeds

3. Cut into Desired Shape
   • Rings: Lay the pepper on its side and slice thinly into rings

 * **Strips:** Lay the pepper halves skin-side down and slice into thin strips

 * **Dice:** After slicing into strips, rotate 90 degrees and cut across to dice

4. Additional Tips
   • Cutting with the flesh side down (skin up) is often easier and safer because the knife is less likely to slip

 * Use your knuckles to guide the knife for consistent slices and to protect your fingers

 * Store cut peppers in an airtight container lined with paper towels for up to 3 days or freeze for longer storage

This method minimizes waste and is quick and safe for any cooking purpose, whether you want rings for salads, strips for stir-fries, or diced peppers for soups and omelets