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Alright next we are going to move on and we are going to cut our red pepper to put in.
I'm going to take the end and cut this off. And then we are going to go and we are going
to pull out the seeds and with our hands the white rib. We can see down here in the bottom
that we got a little black, so lets go ahead and cut that part right out. Now we are not
really losing anything because generally when you are slicing you'll just totally discard
this part, but because we are dicing it up, you got this extra meat. So we are going to
want to dice this as small as we did the red onions. We are going to add our red peppers
and then we are going to go ahead and give this one more stir.