How to efficiently cut a bell pepper

I used to cut peppers a different way every time, looking for a better way each time.  I even tried that fancy 'chef way', where they cut out the membrane in one long strip.  Guess I don't have the right tools or talent for that because it never worked for me.  I don't know what took me so long to figure this out, but I think I'll be doing it this way from now on.

You see those little bumps on top.  Where they indent from top to bottom
is where the membranes are.  Having a stroke of temporary genius,

I thought....well, what if I just avoided those altogether rather than cut them out?

So, I placed my knife to where I would cut the 'meat', but not the membranes.

See how I'm just to the right of the indents?

Look at the nice little membrane-free piece I got off of it!  

This was exciting news!  Exactly what I was going for!  Whoo Hoo!

Continue all the way around. 

Here's what's left.  Pretty cool, huh?

I certainly wasn't going to waste the little pepper triangles at the top and 

the bottom, so I cut off the good part, not going down into the membrane.

Here's what the bottom looked like after.  The part I cut off 

kinda looks like shark teeth!  :)

And do the same to the top.

Here's what was left.  I can even cut those little top

parts off and use them, too, now that I think of it!

Cut each segment into strips.

Then, depending on what you'll be doing with your peppers,

you can cut them into small chunks or leave as is. 

 

I'm honestly not sure if I got as much off of this as I usually would doing it a different way, but it sure was quick and easy.  I SEEMS like I normally have more waste than this, but that may be because I usually have a bunch more little chunks of stem/seeds here and there to throw out.  You could always save the center for veggie broth, but I detest veggie broth, so this baby is going in the trash.Welllll, now that I think of it, I've never made it homemade, so I should retract that for now.  :)

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