Cut slabs off sides of bell peppers.
Place slabs on cutting board, skin side down.
Take a chefs knife and shave flesh off, leaving just skin with a tiny bit of flesh.
You should have a rectangular piece.
Cut very fine julienne parallel to short edge of bell pepper.
Place in ice cold water and let sit 15-30 minutes.
Peppers should curl up.
Place in a clean container. Label, date and refrigerate.