First, place the pepper on the cutting board. Using a Chef's Knife, cut the top and bottom off the pepper.

Fillet the red pepper by rolling it as you hold the knife around the
inside of the pepper to remove the pits and seeds in one pass.

Lay the pepper flat on the cutting surface and rock the Chef's Knife
back and forth gradually over the pepper, cutting 1/4 inch pieces.

You now have the perfect pepper for stir-fry, salads, dipping, and more!