I am home all day today, so with lots of time on my hands, decided to make a roasted pepper quiche. I've had a hankering for homemade quiche for months, so finally I'm giving into my temptations and making a very cheesy one. Roasted red, orange and yellow peppers with broccoli tossed in garlic, and a sprig of thyme, how tempting does that sound!?
Anyway, as I was chopping the peppers I thought I would tell you how to cut a pepper so you don't waste any of the vegetable. It's something I have not always known, and for years I was wasting a lot of the pepper itself. Now, after being taught (better late than never!) I have never looked back.
It's super simple.
Start by cutting the head off the pepper. This leaves you with two piece like below.
Remove the white stuff and seeds from the pepper. To get all the seeds out, tap the pepper face down onto your board - they will all fall out nicely!
Then simply chop your pepper into slices or chunks. Take the lid, and slice the pepper off there too. You will be left with just the insides to throw away, and able to enjoy the whole pepper!