For a long time, I thought, I had a pretty good technique for cutting bell peppers by cutting near the indents, so I could easily remove the white strips.
Then decided one day to look up how chefs do it. And yeah, my technique was garbage in comparison. 😅

The technique that I now use, is to cut off the stem, so you can place it upside down onto the cutting board. And then slice downwards between two indents, so that you take out a whole wall.
Ideally, you just need three slices to take out the three walls and then you’re left with the stem, the seeds and the white strips, all still connected for ease of disposal.

But even if you’ve got an ugly bell pepper or not the skills to do it in three cuts, it’s fine. After taking out that first wall, you can continue going around in a circle, just make sure to cut between the white strip and the wall, so that gets removed right away.

It’s just easily twice as fast as what I was doing before, and I’m much less likely to get seeds everywhere as well.