For Strips

1. Slice the top off of the washed and dried bell pepper, as close to the base of the stem as possible.
   
2. Slice off the bottom of the bell pepper, just enough to create a hollow tunnel.
   
3. Using your fingers, tear out the core of the bell pepper and seeds, tapping the pepper against the cutting board to dislodge and remaining seeds.
   
4. Cut through one wall of the bell pepper flesh and unroll the pepper flat against the cutting board, skin side down.
   
5. Trim away any remaining white ribbing from the rectangular bell pepper.
   
6. Slice the bell pepper into ¼ inch thick strips.
   

For Chunks

1. Follow steps 1-6 for cutting the bell pepper into strips, with the thickness of strips equalling the thickness of chunks you are looking to achieve.
   
2. Line up the sliced end to end in a bundle in your non-dominant hand.
   
3. Cut into the bundle at intervals equalling the thickness of the strips to create a square dice of bell pepper.
   

For Rings

1. Slice the top off of the washed and dried bell pepper, as close to the base of the stem as possible.
   
2. Using your fingers, tear out the core of the bell pepper and seeds, tapping the cut end of the pepper against the cutting board to dislodge and remaining seeds.
   
3. Hold the pepper horizontally against the cutting board and cut through the hollow pepper in ½ inch intervals to create bell pepper rings.
   
4. Discard the remaining bottom of the bell pepper that does not have a hollow middle.
5. Use the tip of your knife to slice off any remaining white ribbing from the interior of the pepper rings.

For Stuffing

1. Slice the top off of the washed and dried bell pepper, as close to the base of the stem as possible.
   
2. Using your fingers, tear out the core of the bell pepper and seeds, tapping the cut end of the pepper against the cutting board to dislodge and remaining seeds.