Two Ways To Cut a Pepper for Stuffing

Did you know that there are two different ways to cut a pepper before stuffing it? And how you do it may tell you something about yourself.

There are two kinds of people. Traditionalists and…umm…untraditionalists. I’m betting we can figure out which kind you are by how you prep your bell peppers for stuffing.

Do you keep them whole, with just the top and stem removed? You traditionalist, you.

Do you halve the peppers and leave the stem on for a cool presentation? Oh, aren’t you modern.

Whichever you prefer, we want to urge you to shake yourself free and give the other a try. You never know, you might learn something new about yourself. To help with this self-exploration, we’re giving you the how-to guide for both prepping methods. Read on to find out how to cut peppers to stuff them the traditional way and an untraditional way.

Traditional: Whole Peppers

The most traditional way to prep a pepper for stuffing (like the classic kind your mom used to make) is to keep the pepper mostly whole. All you’re going to do is cut off the top, really.

Step#1

Lay the pepper on its side. In a fluid motion, cut the top stem section of the pepper off. Add whooshing sound effects for added entertainment.

Cutting the top off a bell pepper

Step#2

Use a paring knife to remove the remaining pith and seeds.

Deseeding A Bell Pepper

Step#3

Go in with the paring knife to dislodge any excess pith or seeds. You can turn the pepper over to shake some of the loose seeds out.  This Classic Stuffed Peppers recipe uses whole peppers like these.

Cored Bell Pepper

The Modern Way: Halved Stuffed Peppers

Traditional whole peppers have a large cavity to fill, which means it takes a long time for the filling to heat through. Who has time for that? I know I don’t. Thus, the modern pepper cut. These Buffalo Chicken Stuffed Peppers use halved peppers. The amazing thing about them is that you don’t even have to pre-cook the filling. The cavity of the pepper is shallow enough that you can put in raw chicken and it will cook through in the time it takes the pepper to cook.

Step#1

Sit your pepper on the cutting board stem side up. Cut the pepper in half vertically right through the middle of the stem and the bottom of the pepper.

Cutting a Bell Pepper in half for stuffing

At this point you can either choose to keep the stems intact, or remove them from the peppers. By leaving the stems intact, it creates a small bowl which is easily filled to the top. And, the stem makes a nice presentation. If you decide to cut off the stem, you benefit by being able to eat the entire pepper.

Step#2

Use a paring knife to cut away all the pith and seeds.

Cutting pith out of pepper

There you have it. Have you decided to try something new? Either way you slice the pepper, I think we can all agree that a stuffed pepper is good. 😉

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Two Ways To Cut a Pepper for Stuffing

Did you know that there are two different ways to cut a pepper before stuffing it? And how you do it may tell you something about yourself.

  • Author: Christine Pittman
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: 1 pepper

Ingredients

  • Bell peppers

Instructions

Traditional Whole Peppers: The most traditional way to prep a pepper (like the kind your mom used to make) is to keep the pepper mostly whole. All you’re going to do is cut off the top, really.

  1. Lay the pepper on its side. In a fluid motion, cut the top stem section of the pepper off. Add whooshing sound effects for added entertainment.
  2. Use a paring knife to remove the remaining pith and seeds.
  3. Go in with the paring knife to dislodge any excess pith or seeds. You can turn the pepper over to shake some of the loose seeds out.  This Classic Stuffed Peppers recipe uses whole peppers like these.

Halved Stuffed Peppers: The traditional whole peppers have a large cavity to fill, which means that it takes a long time for the filling to heat through. These days, few of us have time for that. Thus, the modern pepper cut! These Buffalo Chicken Stuffed Peppers use halved peppers. The amazing thing about them is that you don’t even have to pre-cook the filling. The cavity of the pepper is shallow enough that you can put in raw chicken and it will cook through in time. Sit your pepper on the cutting board stem side up. Cut the pepper in half vertically right through the middle of the stem and the bottom of the pepper.

  1. At this point you can either choose to keep the stems intact, or remove them from the peppers. By leaving the stems intact, it creates a small bowl which is easily filled to the top. And, the stem makes a nice presentation. If you instead decide to cut off the stem, you benefit by being able to eat the entire pepper.
  2. Use a paring knife to cut away all of the pith and seeds.
This post originally appeared in October, 2015 and was revised and republished in August, 2018.

Did you know that there are two different ways to cut a pepper before stuffing it? And how you do it may tell you something about yourself.
Did you know that there are two different ways to cut a pepper before stuffing it? And how you do it may tell you something about yourself.

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!