I often cut bell peppers up for uses in chili, stir-fry, salsas, salads, or any other similar use. What type of knife should I use and how should I cut it? I'm most interested in the techniques associated with efficiency and safety.  Here is an example of what I'm trying to achieve:  
I would cut the bell pepper on the sides first. What I mean by that is, cut the side of the pepper widely on all four sides such that you end up with four big somewhat rectangular portions of the pepper and the seeds portion will be left out. Discard that. Of the big pieces, proceed slicing them the way you want. Horizontal or vertical depending upon the length you desire. I hope the type of knife doesn't matter for this. I always do this and pretty much end up with slices shown in the picture. 