If you want to leave the ribs and seeds behind to tone down the spice, here is how I like to do it. First, cut down the side of the pepper lengthwise, on one side of the side of the pepper stem. Then, turn the pepper and cut again. Keep going until all the pepper flesh has been cut away, leaving the stem and most of the ribs behind! If you want to cut away even more of the rib section, just run the tip of your knife carefully across the inside of the pepper strip horizontally.