I used to cut out the core from the top with a narrow blade, then cut
up the rest.
Then I changed to slicing off slabs (the way I've seen most pros do
it).
Now, I run cuts along the ridges (3 for triangular-shaped peppers, 4
for rectangular-shaped ones), from near the stem end all the way to
the narrow end, overlapping all the cuts there.
Then, simply peel back the pieces, pulling them away from the seed
core and breaking them off at the top. Scrape/cut the remaining pith
away from the slabs if desired.

Quick and easy, wastes little.

(Doesn't work on round, ridgeless peppers like jalepenos, but on bell
peppers, poblanos, etc., it's the bee's knees.)

--
Silvar Beitel

"Silvar Beitel" > wrote in message
...
>I used to cut out the core from the top with a narrow blade, then cut
> up the rest.
> Then I changed to slicing off slabs (the way I've seen most pros do
> it).
> Now, I run cuts along the ridges (3 for triangular-shaped peppers, 4
> for rectangular-shaped ones), from near the stem end all the way to
> the narrow end, overlapping all the cuts there.
> Then, simply peel back the pieces, pulling them away from the seed
> core and breaking them off at the top. Scrape/cut the remaining pith
> away from the slabs if desired.
>
> Quick and easy, wastes little.
>
> (Doesn't work on round, ridgeless peppers like jalepenos, but on bell
> peppers, poblanos, etc., it's the bee's knees.)

I don't quite get what you're saying. I cut from the top to the bottom.
Probably never the same amount of pieces that I get from it. Usually very
little to clean off. This works for Jalapenos too although you will get
pretty small strips.