1. To prep the bell pepper for use, cut the pepper in half, widthwise. If stuffing the pepper, use the tip of a chef’s knife to slice the seeds and membranes away from the outer bell pepper peel. Use your hands to pull out any of the remaining seeds. If not stuffing the pepper, slice the pepper into quarters and remove the membrane and seeds with your hands. Slice and dice the pepper. Either use the pepper raw or proceed to cook for a specific recipe. 00:34
2. To prep the Anaheim pepper for use, first cut off the top of the pepper. Using a chef’s knife, slice the pepper in half, lengthwise. With a spoon, scrape the membrane and seeds away from the the inside of the pepper and discard. Slice, dice, and use in a desired recipe. 01:22
3. To prep the jalapeño pepper, first cut off the top of the pepper. Using a chef’s knife, slice the pepper in half, lengthwise. With a spoon, scrape the membrane and seeds away from the the inside of the pepper and discard. For more heat, add the jalapeño to a desired recipe with the seeds still intact. Slice, dice, and use in a desired recipe. 02:21
What You'll Need
- Chef’s knife
- Cutting board
- Bell pepper
- Anaheim pepper
- Jalapeño pepper
The bell pepper is a crunchy, juicy pepper that contains a lot of flavor, but not a lot of spice. The Anaheim pepper is mild, but has a bit of heat. Jalapeño peppers are always spicy, but some are spicier than others.
Bell peppers come in a variety of colors. The green bell peppers have a grassy flavor, while the orange and yellow peppers are more sweet.
Anaheim peppers are sometimes referred to as California chilies. When they mature, they turn from green red. In addition to poblano peppers, Anaheim peppers are used for making chile relleno. They are also the variety commonly packaged as canned green chilies. The Anaheim peppers grown in New Mexico are typically hotter than the California grown variety.
Since the peels will likely be consumed, thoroughly wash the peppers before using.
Because pepper juices can seep underneath fingernails and sting, Chef Christy recommends using a spoon when deseeding hot peppers.
Peppers can vary in spice depending on the season. Each crop yield will result in different flavors.