Peppers come in all kinds of varieties. You have your green pepper. You have your red pepper. Heck, they even have yellow and orange peppers! Not to mention the enormous number of hot pepper varieties. At the end of the day, they are all…peppers. As such, the basic technique to coring and cleaning them is roughly the same. All peppers come with one end having a stem. Inside the pepper there are many seeds and a pulpy plant material. The stem, seeds and pulpy material need to be removed. Here’s how to do that.
- Give the pepper a good rinse under clean, cold water.
- Take a paring knife and cut around the stem of the pepper. Don’t worry about taking some pepper flesh with it.
- Pull the stem out of the pepper.
- Reach your fingers in and pull out any seeds and pulpy material.
- Rinse out the inside of the pepper.
Your pepper is now ready for dicing or cutting into larger chunks for recipes like Shish Kabob or Spanish Beef Stew.