Lieutenant Tom Papoutsis: Next thing, we are going to cut our green bell pepper. Id like to take my top, cut my top off, and of course as you know these have all been washed, dont worry, I am not going to poison the firemen tonight, although they might scratch their head and say, What am I eating?

We take the center, pull the center out, my nice little pile going here, get all the seeds out of there. If you want to you can wash them out, this one looks pretty good, there is not a whole lot of seeds sticking around, basically all I do is cut that in half. Then I will take and I will start stripping this thing down, and when I say, strip it down, I am going to cut it into strips just like this. A good sharp knife is very important when you are in the kitchen, there we go. You can see how easy this knife cuts, and thats because I keep my knives real nice and sharp.

So, what we are going to do is basically if I want to speed this up, I can just chop them like this, but we are going to dice the green pepper the same way we did the onion, there we go, thats done. We are going to put our pepper over to the side here. As far as the top goes, do not throw the top away, chop it up with the rest of it, just chop it, and then what Id like to do is turn it and just turn another direction, give it a couple of more hits and you are back to square one, there we go.