If you subscribe to the Inspiralized YouTube channel, you might have seen the latest video: How to Spiralize Bell Peppers!
Spiralizing bell peppers is easy to do and yields long “pepper noodles.” Yes, the pepper strands actually stay intact and create long, crunchy noodles!
Next time, before you grab that knife to slice up that bell pepper for a stir fry or a salad, grab your spiralizer instead!
When I first started Inspiralized, I would spend weekends at Whole Foods, discovering new vegetables to spiralize. I tried spiralizing every vegetable and fruit under the sun – even artichokes (massive fail, by the way.)
Since then, every time I see a new vegetable at the supermarket that I’ve never heard of, I grab a few and spiralize them. Pretty much, I’m always doing spiralizing research to come up with creative ways to use the spiralizer.
At the very beginning, I did spiralize bell peppers, but I found the process so messy, that it turned me off to spiralizing bell peppers. Not until recently did I decide to start spiralizing my bell peppers for salads and stir fries instead of slicing them.
Major game changer (and time saver!)
It’s super simple to spiralize a bell pepper, as you’ll see in the new video at the end. All you need to do is:
- Remove the stem from the bell pepper (just slice or snap it off)
- Adjust your spiralizer to use Blade A (they’re labeled on the Inspiralizer)
- Place the smaller end of the bell pepper (the bottom) on the central coring blade and attach the larger end (the top) to the teeth on the handle
Once you reach the seeded core of the bell pepper, you’ll notice that the spiralizer starts making that big mess – the seeds go everywhere. Just be prepared to pick up seeds and discard the seeded core from your bowl of bell pepper noodles!
Enough talk, time to watch! Please leave a comment in this post if you have any requests for future videos (ie “More recipe videos” or “More tips and tricks”!)