How to Dehydrate Bell Peppers:

Dehydrated bell peppers are both versatile and easy to make. They will store for years if stored properly. Use these dehydrated peppers in soups and stews, or bake with chicken or other recipes for a sweet punch. Cut with scissors into flakes or powder to add flare to almost any dish.

You can also put in a jar and add boiling pickling juice to make a spicy treat, or grind in a blender to a concentrated powder you can use for spices and dry rubs!


  • Rinse and pat dry. Use gloves and avoid touching your eyes when handling.
  • Slice into 1/4 inch strips, or cut off the top with the stem to dehydrate the pepper whole. Spread evenly on the dehydrator.
  • For slices, dehydrate at 125 degrees Fahrenheit for 8-10 hours. For whole peppers, dehydrate at 125 degrees Fahrenheit for 8 hours with the open end facing upward, then turn the pepper inside out and return to the dehydrator for another 6-8 hours. 
  • Store in a Mason jaw with oxygen packs or vacuum and Mylar bag for long term storage.

Dryness Check:

A properly dehydrated pepper will “click” when dropped on the table. Pepper slices will feel dry to the touch, and can be easily broken or cut with scissors. If yours do not feel this way, just put them back in the dehydrator for a few more hours!

Other Tips:

Dehydrated peppers won’t wilt and spoil in your crisper. Store them for years in a jar or vacuum bag, and use when you need!


For the full A to Z food dehydrating guide, get our cookbook!