You can toss the peppers in with meat juices for things like fajitas.

Batches of onions are not much fun but we did a case a year of walla walla sweets since they rot fast. Slice the top and bottom. Then halve or quarter them then peel then seperate the layers under water for tear free prep. You can mince them after dehydration. Or shove them in the back of the freezer and find them minced in 6 months...

Crinkle cutting helps air flow.

An apple corer speeds up the prep work

https://www.amazon.com/Apple-Peeler-.../dp/B087WTVW18