Bell peppers are another one of those annoying things to cut up if you aren’t quite sure how to tackle it. If you start by hacking off the sides, you usually end up with a mess of seeds everywhere and you have to figure out how to get out the white ribs. Sometimes I’d rip them out with my fingers, other times, I’d trim them off one by one.
It’s like when I saw a girl at her 21st birthday party chug a hot coffee with a shot of Baileys because she thought it was like a car bomb. It may be awkward, a bit messy, and you certainly don’t want to tell your friends about it, but it gets the job done.
On the weekends, I make a large batch of something like fajitas to eat as leftovers during the week. Fajitas are relatively easy, healthy, and always delicious, but they take a decent amount of prep work. Not for the lazy at heart. Before I learned this approach, I wasted a lot of time futzing around with bell peppers (and onions too for that matter!) but now fajitas are manageable even on my laziest of nights.
Ok, maybe most lazy nights…