Coring a bell pepper without scattering seeds all across the chopping board is one of those skills that give back time and time again. It is also incredibly satisfying to pop off the top of the pepper and the stem with a single cut.
Everyone has their preferred method; from cutting the pepper in half, to quartering around the core, to unwrapping the pepper from the membrane. For me, I always put the bell pepper on its side and cut just below the visible part of the stem. With enough practice this will remove the lid from the top of the stem leaving the lower portion of the pepper still connected to the core. I then carefully do vertical cuts to remove the ‘bridges’ connecting the inner wall of the pepper to the core. Finally, I pull out the core with my fingers by wrapping around the bottom of the core and pulling. Tipping the pepper upside down over a plate or sink can help to reduce stray seeds from falling into the pepper.
From here you can then slice the pepper horizontally or vertically. You can also slice 1 side and unroll the pepper for more even cuts.
A video is always easier so check the video below for a visual demonstration.