Wash the pepper and remove any stickers.

Cut the end off of the pepper, cutting as close to the stem as possible.

Slice off the bottom also.

Cut the pepper lengthwise from the stem end to the bottom on one side. Turn the pepper on its side and cut around the seeds in a circular motion.

Pull out the center with all of the seeds and membrane.

Unroll the pepper and lay it flat against the cutting board.

Trim off the excess white membrane with a paring knife. Hold the knife parallel with the cutting board and always slice away from yourself.

Cut the pepper into four sections and slice (julienne) into strips.

Cut in the opposite direction to make small squares. You can adjust the size depending on the recipe.

This is a brunoise cut.