How to Dehydrate Bell Peppers
This is our step-by-step guide on how to dehydrate bell peppers. Dehydrating bell peppers is really easy to do. Many of our dehydrated camping meal recipes use peppers in one way or another. So it just makes good sense to dehydrate what you use day-to-day and have it on hand in your pantry for when it’s needed.
Equipment
- Removable mesh screen insert (one for each dehydrator tray)
- Common kitchen tools (including cutting boards, chef's knife, spatula, colander, etc.)
- Canning jars with tight-fitting lids
- Desiccant packets for moisture control (optional)
Ingredients
- large bell peppers (green, red, yellow, or orange)
Instructions
Process the Bell Peppers
- Rinse the peppers to remove any debris or shipping residue.large bell peppers
- Slice off the stem end and remove the seed pod from the peppers.
- Process the peppers by cutting them in half from top to bottom, then into strips, and finally into bite-sized pieces.
Prepare the Dehydrator
- Spread and layer the processed bite-sized pepper pieces on the removable mesh screen inserts. If it’s too crowded, prepare another tray.
Dehydrate the Bell Peppers
- To save some time, you can start dehydrating the bell peppers by setting the initial drying temperature to 160 °F (71 °C) for 2 hours. Then dial the temperature back to 135 °F (57 °C) until dry, approximately 18 to 24 hours.
When are the Dehydrated Bell Peppers Done
- Fully dried, the bell pepper pieces are brittle and should be hard little nuggets when done.
Equalizing and Conditioning the Dehydrated Bell Peppers
- After a short cooling period, loosely pack the dried peppers into a clean, dry canning jar with a tight-fitting lid, leaving some headspace.
- Every day, for 7 to 10 days, check the jar for moisture. Roll the jar contents around and note any clumping or sticking. If seen, put it all back on the dehydrator for several more hours.
- If you notice any mold at all, even the slightest bit, throw it all out.
Storing the Dehydrated Poblano Peppers
- Use appropriate-sized canning jars for storage. Depending on how well you dehydrate it and your pantry storage conditions, the dehydrated bell peppers should keep for at least 12 months.
- An optional food-safe desiccant packet will aid with moisture control and enable a longer shelf life.
- Attach or include a label describing the jar contents and the date the product was dehydrated. The label identifies the canning jar contents, and the date helps with the rotation schedule. A first-in, first-out rotation helps us to use items that have been on the shelf the longest, so we're using the oldest food first.
Notes
Drying times will vary depending on your dehydrator and environmental conditions. Refer to your dehydrator owner’s manual for recommended temperatures and times for dehydrating specific foods. Remember to use drying times as a guide.
Nutrition
Serving: 8gCalories: 20kcalCarbohydrates: 5gProtein: 1gSodium: 3mgFiber: 2g
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Tried this recipe?Let us know how it was!