The segments of pepper should quite easily come off as you pull them back, if not just use a knife to slice them away from the pith.
Tear off the inner parts with pith attached, lay them on their sides and cut the pith out.
And there you have it, a bell pepper prepped and ready to use, i like to roast them and store them in a jar in the fridge (will post a recipe for this soon).
Stay tuned for more tips and recipes soon!
Probably one of my favourite vegetables (i know technically a fruit but oh well).
A very versatile ingredient, so i thought i’d do a little guide on how i usually prepare them.
Start by slicing off the top, try to cut through the bottom part of the stem.
Next remove the seeds and any pith (white bits) that you can grab with your fingers.
You don’t have to take out the pith, it’s perfectly edible unlike citrus fruits where it’s very bitter. A common misconception is that you can’t eat the pith on bell peppers, removing it is just down to personal preference.
With a knife slice along the edges of the pith on the inside of the pepper.
Recipes and Stuff 