HiTech RedNeck wrote:

> What is the best way you know to remove the inner ribs from halved peppers
> (both bell and chile). Straight knives don't want to go down in there very
> easily without damaging things one doesn't want to damage. I'd invision
> something formed like a toenail clipper except with a boxier and wider
> opening jaw, to "chomp" sections out of the ribs.

If you are cutting them into strips the easiest way is to slice off the top and
bottom, slit one side open, roll it out and slice straight across to skim off
the ribs.