Go Back

Curled Bell Pepper Garnish

Thin strips of red, yellow, and green bell peppers cold-shocked in ice water until they curl into tight, professional-looking coils. A quick, colorful garnish that adds height and restaurant polish to any plate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 15 kcal

Equipment

  • 1 | Sharp knife |
  • 1 | cutting board |
  • 1 | Large bowl |
  • 1 | Strainer |
  • 1 | Tweezers | optional

Ingredients
  

  • 1 | | red bell pepper |
  • 1 | | yellow bell pepper |
  • 1 | | green bell pepper |
  • 4 | cups | ice water |
  • 1 | cup | ice cubes | as needed

Instructions
 

  • Select firm, glossy red, yellow, and green bell peppers.
  • Slice off the tops of each pepper.
  • Remove seeds and white membrane completely.
  • Cut peppers into thin, even strips.
  • Fill a bowl with ice water and ice cubes.
  • Submerge the strips for 2-3 minutes until curled.
  • Drain thoroughly and pat dry.

Notes

Use very cold ice water for the tightest curls.
Slice strips evenly for consistent results.
Prepare shortly before serving for maximum crispness.
Store drained curls refrigerated up to 4 hours.