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Ingredients
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Produce
Equipment
Method
Prepare and Dice
Wash and trim
Rinse the green bell peppers under cold running water to remove any dirt. Pat dry with a clean towel.
Remove stem and seeds
Place one pepper on the cutting board. Using the chef's knife, cut a circle around the stem and remove the top, or slice the pepper in half lengthwise and cut out the core and seeds with the tip of the knife or a paring knife. Repeat for remaining peppers.
Flatten and slice
If you removed the stem as a cap, open the pepper and lay it skin-side down flat on the board. If you halved lengthwise, place the halves skin-side down. Trim away the white ribs. Slice each pepper into 1/4-inch (6 mm) wide strips, keeping the pieces uniform for even dicing.
Dice
Gather a few strips together and rotate them 90 degrees. Cut across the strips into 1/4-inch (6 mm) dice. Continue until all strips are diced. For finer dice, cut into smaller 1/8-inch pieces using the same technique.
Collect and season
Transfer the diced peppers to the bowl. Sprinkle with the kosher salt and freshly ground black pepper and toss gently to combine. If you plan to store the diced peppers or want to prevent slight browning and brighten flavor, drizzle the lemon juice over the dice and toss once more.
Storage and use
Use the diced green bell peppers immediately in salads, sautés, omelets or salsas. To store, place in an airtight container and refrigerate for up to 3–4 days. For longer storage, blanch for 2 minutes, shock in ice water, drain, then freeze on a tray before transferring to a freezer bag for up to 6 months.