Preparation: Remove the stem. Or, you can slice carefully around the top of the bell pepper and remove the top. Then, bang out the seeds over a bowl, sink or garbage can. Then, spiralize, placing the widest part of the vegetable (usually the top) on the handle and the narrow part on the blade.
- Saute in skillet, 5-10 minutes depending on consistency preference
- Roast in oven, 450 degrees, 20 minutes
- Boil for 3 minutes (will be soggy, don’t recommend)
- Serve raw
Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator.
Best Blade for Spiralizing: Blade A
Best Dish to Make: Salads, Noodle Bowls, Pastas