Cut both ends of the pepper. Slip the meat away from the stem, set aside. Discard core and seeds, and save the small ring that looks like the one you removed from the top. Now you have a ring of clean pepper read to use in any recipe. Slide into rings, Or cut top to bottom for thick or thin matchsticks. Use the top and bottom rings when you need smaller pieces of pepper or toss into a vegetable stock.
Cut what you need for a dish. Store remainder in a container for future use.