If you are not well-versed in the wide variety of peppers, you probably don't know the level of spice each type of chili pepper contains. Whether it's a poblano, jalapeño, habanero, or serrano, each has different degrees of heat, which is determined by how much capsaicin (a compound responsible for the pungency) is present in the pepper. Luckily, this capsaicin can be measured in heat units on the Scoville scale. This scale lists the peppers by how may SHU (Scoville Heat Unit) are in each pepper, from the zero for milder peppers all the way up to millions for the spiciest varieties.
For a step to step guide on how to cut a pepper: https://bit.ly/howtocutpeppers