Here is an oldie but goodie: Use a melon baller to clear out those hard-to-clean bell pepper insides.
You know those three or four cliffs of veggie pulp that really make it difficult to cut the pepper properly? I’ve struggled for years to give my peppers a clean look.
I bought a melon baller a couple years ago when I was going to make an elaborate fruit bowl. No one mentioned to me how difficult it was to make fruit balls look good. Melon fail.
This year I resurrected our melon baller to help with bell pepper prep. Just scoop the pulp and seeds out (gently). The insides are now clean, smooth and ready.
Then cut your slices. So much easier.
Last weekend I roasted them in the oven with a basic dressing: balsamic vinegar, olive oil, salt, pepper and rosemary. Marinate and throw in a 425 degree oven for about 20 minutes. Yum!
Here are more ways you can simplify food!