I cut my peppers in half through the stem, and then just remove the stem from each half by hand by prying down on the stem part. You get an almost perfectly clean separation between stem / sepals and flesh, and basically zero waste.
(I learned this trick at an Indian cuisine class – the instructor, I swear, was waiting for someone to hack the top off of a pepper in order to scold them about food waste and teach them this trick. It was pretty awesome.)
But what’s the best way to sharpen my knife so I get nice clean cuts? 
I’m having trouble seasoning my cast iron pans. Does anyone know how to do it the right way?
I heard you should rub half a bell pepper on them.
Tune in next time on The Vegan Inebriant when we’ll create a hookah from a watermelon!
Yum. Yours sounds better than the rum or whisky in my mind.
Try dipping a bell pepper strip in cheap white wine. It makes the wine more passable. This is for days when you have to still do dinner.
Thats similar to the method I learned watching Martin Yan on “Yan Can Cook” on PBS way back in the day.
He was soooo fast.
This isn’t the video that is burned in my memory but its the same techniques.
I have never wasted the top or bottom. If for some reason every piece needed to be identical you can also just eat the evidence/trimming 
i don’t see why my friends won’t let me cook them dinner.
Pretty much the same for sharpening your knife, just run the sliced pepper from the base to the point.
I love the internet. I mean, the headline is a bit clickbaity, but to wit:
Website: Hey, I just wanted to show you an easy way to do a thing.
Internet: Nope. You’re wrong. My way is objectively better. Delete your account.
Chef’s kiss.
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