Start by placing the bell pepper horizontally on your cutting board. Carefully slice off the top, where the stem is located, and also trim the bottom end. Discard the stem if it remains connected to the top piece. Position the pepper upright, then make a single vertical cut along one side. Gently guide your knife along the interior walls, separating the core and seeds, resulting in a single, long pepper strip.

After removing the core, orient the bell pepper strip skin-side down on your cutting surface. Carefully scrape away any pale white pith from the inner flesh. This step is crucial for achieving uniform thickness in your julienne strips.

With the pith now removed, slice the prepped bell pepper into slender julienne strips, aiming for dimensions of approximately 1/16 inch by 1/16 inch by 1 1/2 to 2 inches (about 2mm x 2mm x 4-5cm).

Following core removal, lay the bell pepper strip flat on your cutting board. Cut it lengthwise into robust, wider strips.

Gather several of these strips together, then make perpendicular cuts across them to create uniform dice or small cubes of bell pepper.

Once the core is extracted, place the bell pepper horizontally. Using a very sharp knife, carefully slice thin cross-sections to form distinct, attractive bell pepper rings.

For stuffing, only remove the stem end and internal core. Achieve this by carefully circling your knife around the inside perimeter of the pepper, ensuring the exterior walls remain whole and intact.

After the core is gone, you might need to trim a small portion from the very bottom of the pepper to help it sit stably upright. Then, fill the hollowed-out bell pepper with your chosen stuffing.