How to julienne a bell pepper into even matchsticks
Flatten pepper pieces skin-side down and slice into thin 2–3 mm strips to make a clean julienne.
Cut a pepper piece so it sits flat, place it skin-side down for stability, then slice into long, thin strips. Aim for consistent thickness for even cooking and a professional look.
The short version
- Stabilize the pepper by laying it skin-side down
- Target 2–3 mm thickness for julienne
What you need
- chef’s knife
How to do it
- 1
Cut the pepper into a piece that can lie flat.
Create a stable surface before slicing.
Watch this step - 2
Place the pepper skin-side down on the board.
Skin-side down helps keep it from sliding.
Watch this step - 3
Slice into long strips about 2–3 mm thick.
Keep thickness consistent for a true julienne.
Watch this step
What goes wrong
Slicing on an unstable curved surface
Trim/flatten the pepper piece so it sits securely before cutting.
Why it works
A stable, flat surface reduces slipping and helps you maintain consistent thickness across strips.
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