I use a lot of peppers in cooking, some sweet and mild and some hot and some even hotter. Here is an easy way to slice the pepper while holding the stem so that you can partially avoid the heat in the seeds and membrane.
Holding the green stem, use a very sharp knife and slice diagonally.
Repeat until the flesh is cut from the bone.
Discard the stem, membrane and seeds. No muss and fuss.
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