Start off by preparing the chillies/ peppers. Wash and dry them and then, using a short bladed sharp knife, remove the stem and the seeds. It’s a good idea to keep the hole on the top of the chillies/ peppers on the smaller side and try to keep them whole otherwise. If you’re using a long variety of chilli/ pepper, then keep the stems intact but make a lengthwise slit and remove the seeds without breaking the chillies. If there’s any filling left over keep aside.