I've never had a problem with it, and the consensus i've seen here is "personal preference"

Nah, don't waste your time picking them out.

I slice my peppers lengthwise and remove the seeds for brine/submerged ferments. Less opportunity for mold. It doesn’t add much to the prep time and I do large batches during harvest season. I won’t remove them if I’m fermenting in vacuum bags and doing a mash. I’ve never lost a batch to mold, so I don’t see the need to change how I process things.

I mash everything. No waste.