Slice the stem top and the root bottom off the pepper.
Cut the pepper in half.
Open each side up into one long rectangular piece. Remove the
seeds and veins with a paring knife and discard.
To slice: Stack the rectangles and cut the pepper into strips 1/4-inch wide.
To Chop: Line the strips up, side by side; then, holding them in a bunch, chop them crosswise
into little pieces.
Learning to Cook with Marion Cunningham by Marion Cunningham