1. Holding the pepper upright on a cutting surface, slice each of the sides from the pepper, using a sharp knife.
2. You should have four large, flat pieces of pepper -- free of seeds and ribs -- that are easy to slice or chop.
3. The stem, seeds, and ribs should all be in one unit and can be easily discarded. Or, if there is enough pepper left, trim it from the seeds and ribs to use in your recipe.