| PREPARING BELL PEPPERS | |
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 When buying Bell peppers, look for firm ones without soft spots. Red and yellow Bell peppers are much sweeter than green Bell peppers and usually cost 2 to 3 times as much. Wash thoroughly and dry with paper towels. |
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 Set pepper on its side and cut off the top and bottom as shown above. |
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 I like to get my money's worth, so I use the Bell pepper ends as well. Cut the stem section out of one end, and cut the other end along the indentations on the shiny side. |
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 With a small paring knife, trim the pepper's end pieces so they look like the pieces above left. This does waste some pepper as shown in the waste pile above right. However, you can now chop the good pieces to desired size for your recipe. |
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 Stand pepper on one cut end as shown above. The white, seedy part is called pith. |
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 With paring knife, cut pith out of Bell pepper's center. Throw away pith. If you need pepper rings, now is the time to slice the main body of the pepper into rings. Otherwise, continue. |
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 Cut pepper along the largest, whitest, inside "ribs" into pieces as shown above. |
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 Now chop to desired size for your recipe. |
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