That's a lot more cuts, which all need to be quite precise, and it leads to a lot more waste than simply cutting it into halves or quarters and pulling out the pith and seeds, which only takes a coupke of seconds once you have the knack.

This post is brought to you by People for the Ethical Partitioning of Peppers (Edible) Roundtable.

But yours doesn't look like a face at all

I've never found the white part to be bitter. I like it better than the thin parts with less flesh-to-skin ratio. And it's super easy to cut away just the seed area, tapping off any random seeds before slicing the big sections.