# How to prepare a bell pepper

## The essentials

The pepper is eaten raw or cooked. Raw, it is crunchy and a little sharp; cooked for a long time, it turns soft and sweet. Red and yellow are riper and sweeter than green.

## Choosing it

Firm, smooth, shiny, heavy, with a green stem.

## Preparing it

Cut it in half from top to bottom, remove the stem, the seeds and the white membranes with your fingers or the tip of the knife. Lay each half flat, skin against the board, to cut it.

## Cutting it for the dish

- In strips, for a stir-fry, fajitas or a salad.
- In dice, for a ratatouille or a sauce.
- Halved, to stuff it.
- Whole in the oven at 220 °C (425 °F) until the skin blisters, then ten minutes under a lid: the skin comes off, it is melting.

## How long it takes

Two minutes.

## Storing it

In the fridge, a week. Cut in strips, it freezes raw.

## Make it tonight

Basque-style chicken: pepper strips that melt with the tomatoes and the onion.

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Source : disheazy, https://disheazy.com/bases/how-to-prepare-a-bell-pepper