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This article was written by Maegan-Leigh Jacobs.

If you’re like me and have tried almost every method, you’ll know that sometimes the seeds can make a bit of a mess and change your mind to use them in your cooking completely. But after plenty of trial and error, I’ve found a super easy way to get the job done! 

How to deseed a bell pepper quickly and without the fuss:  

Step 1: Cut off the top 

Start by slicing off the top of the pepper just below the stem. This gives you a nice open view of the seeds and core inside. If the stem is sunken, aim your cut close to the base so you get a clean edge. 

Step 2: Remove the core 

Using a small spoon (or your fingers if you don’t mind getting a bit messy), scoop out the core and all those seeds in one go. I find it helps to twist the spoon as you scrape along the inside walls—this loosens the membranes so you can pull them out more easily. 

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Step 3: Clean up the inside 

Run the spoon along the inside again to catch any stray seeds or stubborn bits of membrane. I like to give the pepper a gentle shake too, just to knock out anything I missed. 

Step 4: Slice and use 

Now that your pepper is seed-free, you’re good to go! Slice it into strips, dice it into cubes, or leave it whole—whatever your recipe calls for. Don’t forget to chop the “shoulders” (the part around the stem) to avoid any waste. 

Can you freeze bell peppers for future use? 

Bought too many? No problem! If you’ve got more peppers than you can use right away, chop them up and pop them into freezer bags. I freeze mine in portions that are just right for quick weeknight meals—trust me, there’s nothing better than pulling pre-chopped peppers from the freezer when you’re short on

This article first appeared on Food & Home.