Green peppers - matchstick juliennes
![](/en/cookbook/basic/vegetables/img/pimiento_im01.jpg)
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[Sliced along the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and slice sideways following the grain to widths of around 3 mm (0.1 in.). Green peppers cut using this method will have a crisp texture when sauteed.
![](/en/cookbook/basic/vegetables/img/pimiento_im03.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im04.jpg)
[Sliced against the grain]
Slice the green pepper in half vertically, remove the stem and the seeds, and cut at a right angle to the grain to widths of around 3mm. This cutting method is recommended for raw consumption.
Green peppers - random cut
![](/en/cookbook/basic/vegetables/img/pimiento_im05.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im06.jpg)
![](/en/cookbook/basic/vegetables/img/pimiento_im07.jpg)
Place the knife diagonally on the round green pepper and cut it up irregularly. When the cut is close to the seeds, stand the green pepper up and cut in a manner to avoid the seeds so that you can neatly cut to the end.
Green peppers - removing seeds
![](/en/cookbook/basic/vegetables/img/pimiento_im08.jpg)
Cut the pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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15 minutes
302kcal
0.8g