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.

How many ways are there? I just slice the ribs off with a paring
knife. If I am using whole peppers, I just press the rib side
down on a cutting board and slice off as much of each rib as I
can manage.