"hahabogus" > wrote in message
...
> "HiTech RedNeck" > wrote in
> :
>
>> What is the best way you know to remove the inner ribs from halved
>> peppers (both bell and chile).

[snip]

>
> It's all in how you cut them. Put the bell pepper on the cutting surface,
> stem up. Make one cut per side (from the top downwards). Giving you 4
> flatish pieces of pepper, a top and a bottom. (Kinda like slicing an apple
> from around its' core). You'll quickly learn where to start thr cuts to
> reduce the inner ribs, which can then be easily removed with a paring
> knife.
>
> If you get good at this the top and the bottom of the bell pepper will be
> attached via some of the inner ribs.

After dicing and julienning dozens of cases one week, I discovered if you
stand bell peppers on the stem end you can follow the creases, which leaves
most of the rib on the edges, easily cleaned up. It also leaves no top and
bottom "caps" to work seperately. If you are cutting julienne you'll have
less waste. For a stuffed pepper, I guess scraping out with a spoon or
melon-baller works ok. Keep your knife well-sharpened. Tomato and pepper
skins seem to dull edges much more than one would guess.