I used to hate chopping green peppers. They’re so round and unruly – such impudent little vegetables. But then I learned a method to quickly and easily chop them into nice, uniform pieces.
First you chop off the tops and bottoms. Set them aside.
Then you insert your knife into the body of the pepper, sever the “ribs,” and remove the inner ball of seeds.
Finally, chop the top and bottom as evenly as possible. They’re not going to be as perfect, so if that matters, just reserve them for some other purpose.