Depending on the bottom of the pepper, you may prefer to cut it lengthwise or trim the top. For peppers that don’t stand up well, turn it on its side and slice it in half lengthwise. Scoop the seeds out with your hands, a knife, or a spoon. You can remove the stems, but they will help keep the filling from falling out.
If your pepper bottom is even, trim about a 1/2-inch off of the stem end, and make your way around the edges with a paring knife to break the seeds and veins away. Pull the seeds out with your hand.
Rings
Turn the bell pepper on its side, and trim the stem end off again. Cut around the inside edges where the veins meet the flesh, then pull out the seeds and veins with your hands. Give the pepper a tap upside down to get rid of any straggling seeds.
Firmly grasp the pepper with your non-dominant hand, then slice it into rings starting from the stem end. Enjoy the bottom end as a snack, or save it for homemade vegetable stock. Slice the rings as thickly or as thinly as you’d like.
Julienned
Trim away the stem so it is flush with the rest of the top of the bell pepper. Turn the pepper upside down, then use your knife to cut vertically from the bottom down to the stem end. Make your way around the pepper, following the natural curvature so you don’t hit the veins and seeds.
Discard the remaining seeds and veins, and julienne each pepper slab as thickly or as thinly as you need (usually ¼ - ⅛-inch). Make sure to cut the pepper skin side down since it is difficult to cut through when it’s facing up.
Diced
Follow the same steps for julienning, then rotate the strips 90 degrees. Using a rocker motion, dice the peppers into cubes as big or as small as you need them (¼ - ½ inch). Use your non-dominant hand to push the pepper strips toward the knife as you cut.