Like most gingers, I have stomach issues with any red pepper from tomato and bell, through chili and serrano. Got off all my stomach meds by avoiding any and all red peppers; paprika is the hardest to avoid, it's in everything but doing so has made my life so much better. I have to make sure I remove any red , so I have to be careful.

Now the green jalapeños and poblanos, I eat the seeds too, so I usually leave it in if they aren't bells.

I generally leave them in. I don't cook for anyone else though. Bell peppers are an exception, its easy enough to keep them separate from the rest of the pepper.

Skins and seeds from peppers contain lectins (tomatoes as well). Those fuckers are all tossed before the rest of the food is prepared.

When it comes to bell peppers or mexican dried chiles, you'll want to scrape those seeds out. But with fresh jalapenos, serranos, poblanos, or other similar ones, I keep them in there.

Depends if that's a stew or a broth.

I usually like to strain (with fine mesh strainer) juicy/saucy dishes, and put back the chunks of cooked parts back in.

It's more delicate to the tongue and palate.

Unless the recipe calls for it I don't make a big effort to remove all of the seeds/spine.

Fresh peppers, I don't even sweat it - everything goes in, minus the stem.

If I'm making crushed for 'za, I'll still leave 'em in.

If I'm rehydrating to make a consommé, I remove as many seeds as I can whilst the chile is dry. Has nothing to do with 'heat' and everything to do with bitterness

Bells specifically: I remove the seed hub - far too many.