For so much of my life, I cut my bell peppers as follows: cut bell pepper into quarters vertically, through the stem. Then cut out the core and seeds from each section. It was inefficient: you have to do four of basically the same cut to remove the core, and the seeds always went tumbling everywhere.
There’s a better way. Here you go, with pictures:
First, stand the bell pepper up on your cutting board. 
Second, cut straight down one side, just a smidge away from the center of the pepper. This should remove a full piece of the bell pepper without any core attached.
Next, allow the bell pepper to fall to its side, cut side up. Make another cut, straight down, avoiding the core.
Repeat two more times until you have separated bell pepper from the core.
Finish by (1) pulling off any remaining white pith on the bell pepper chunks and (2) munching on the little bit of bell pepper left attached to the bottom of the core.
Voilà! Not life-changing, but something that makes prep work a little faster.
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