A Big Pile of Bell Peppers Turned Into Jars of Dehydrated Goodness!
A big pile of bell peppers turned into jars of dehydrated goodness! I love doing this before peppers go to waste. Once they're dried, they take up hardly any space and are so handy for soups, stews, casseroles, and everyday cooking. Just think about how much easier dinner gets when you've already got ingredients waiting in the pantry. This is one of those little kitchen projects that makes people wonder why they haven't tried it sooner!
If you've ever had a bumper crop of peppers or found a great deal at the farmers market, dehydrating them is one of the best ways to preserve them. Not only do they shrink down to practically nothing, but they also last for months (or even years!) in your pantry. Here is the full step-by-step guide to turning a pile of fresh bell peppers into shelf-stable pantry gold.
Why You'll Love This Recipe
It prevents food waste. Don't let those extra peppers go bad — dry them!
It saves space. A huge pile of peppers shrinks down to fit in a couple of small jars.
It's incredibly convenient. No chopping or prep work when you're ready to cook dinner.
It's shelf-stable. Properly stored, they last for months.
It's easy to do. No complicated canning process, just a dehydrator and a little time.
It's versatile. Use them in soups, stews, casseroles, eggs, and more.
Ingredients You'll Need
Yield: Varies, but 10 pounds of fresh peppers will fill about 2 to 3 pint jars once dried.
Fresh bell peppers (any color — red, green, yellow, or orange)
Optional: No other ingredients needed!
Why These Ingredients Matter
Fresh bell peppers are the star. Use firm, crisp peppers without soft spots or mold. Red, yellow, and orange peppers are sweeter, while green peppers have a more grassy, robust flavor.
Equipment Needed
Dehydrator (or an oven set to the lowest temperature)
Sharp knife and cutting board
Baking sheet (if using an oven)
Parchment paper or dehydrator trays
Airtight glass jars or vacuum-sealed bags
Oxygen absorbers (optional, for long-term storage)
Labels
Step-by-Step Instructions
Step 1: Wash and Prep the Peppers
Wash the peppers thoroughly under cool running water. Pat them dry with a clean kitchen towel.
Step 2: Remove the Stems and Seeds
Slice off the top stem of each pepper. Cut the pepper in half lengthwise, then use your knife (or your hands) to remove the white ribs and all the seeds.
Step 3: Cut Into Uniform Pieces
Cut the peppers into 1/4-inch strips or 1/2-inch dice. The key is to make all the pieces roughly the same size so they dry at the same rate.
Tip: If using an oven instead of a dehydrator, blanch the pepper strips in boiling water for 2 minutes, then plunge them into ice water. Pat dry. This helps them rehydrate better later.
Step 4: Arrange on Trays
Spread the pepper pieces in a single layer on your dehydrator trays or parchment-lined baking sheets. Make sure the pieces aren't touching or overlapping so the air can circulate.
Step 5: Dehydrate
Set your dehydrator to 135°F and dry for 6 to 8 hours. If using an oven, set it to the lowest possible temperature (usually 140°F to 170°F) and prop the door open slightly with a wooden spoon to let moisture escape.
Step 6: Test for Dryness
After 6 hours, check the peppers. They should feel completely dry, leathery, and brittle. When you bend a piece, it should snap or break easily. If it's still pliable, put it back in for another hour.
Step 7: Condition the Peppers
Let the dried peppers cool completely. Then, place them in a glass jar, seal it, and let it sit on the counter for a week. Shake the jar daily. This is called "conditioning." If you see any moisture forming on the inside of the glass, the peppers need more drying time. If no moisture appears, they are ready for long-term storage.
Step 8: Store
Transfer the conditioned peppers to airtight glass jars or vacuum-sealed bags. For the longest shelf life, add an oxygen absorber to each jar. Label and date the jars.
Expert Tips
Uniform size is everything. Even pieces dry evenly. Uneven pieces mean some will burn while others stay wet.
Don't crowd the trays. Air needs to flow around the peppers to carry away moisture.
Dry them thoroughly. Any leftover moisture will cause mold during storage. The "snap test" is the best way to know for sure.
Condition your jars. This extra week of sitting helps you catch any hidden moisture before you store them away.
Keep the temperature low. You want to dry the peppers, not cook them. High heat will roast them and change the flavor.
Rehydrate before using. To use dried peppers in soups or stews, toss them directly into the liquid while cooking. If you want to use them for stir-fries, soak them in hot water for 10 minutes first.
Recipe Variations
Dehydrated Jalapeños or Cayennes: Use the exact same method. Keep in mind that the oils can be strong, so you may want to wear gloves when slicing.
Mixed Pepper Flakes: Once completely dry, pulse the peppers in a food processor or spice grinder to make your own crushed red pepper flakes.
Seasoned Pepper Mix: Toss the raw pepper pieces in a little garlic powder, onion powder, and smoked paprika before dehydrating for a flavorful seasoning blend.
Storage and Freezing
Storage: Store in a cool, dark pantry in airtight glass jars. If stored properly, dried peppers can last for up to 1 to 2 years.
Refrigerator: Not necessary if stored properly, but will extend shelf life.
Freezing: While you don't need to freeze them, freezing dried peppers can extend their shelf life even further without affecting the texture.
Rehydrating: To rehydrate, place the dried peppers in a bowl and cover with boiling water. Let them sit for 15 to 20 minutes. Use them in any recipe that calls for fresh peppers.
Frequently Asked Questions
Do I have to blanch the peppers before dehydrating?
Not if you are using a dehydrator. Blanching is only recommended if you are using an oven, as it helps them rehydrate better later.
How do I know when they are completely dry?
They should be brittle and snap easily when bent. If they are still bendy or leathery, they need more time.
Why did my peppers turn black?
Blackened peppers are usually caused by the temperature being too high. Keep your dehydrator at 135°F.
How long do dehydrated peppers last?
Stored properly in airtight jars in a cool, dark place, they can last 1 to 2 years.
Can I dehydrate frozen peppers?
Yes! You can dehydrate frozen peppers directly from the freezer. Just spread them on the trays and add a few extra hours to the drying time.
Do I need to rehydrate them before cooking?
For soups, stews, and sauces, you can toss them in dry. For dishes with short cooking times, like stir-fries, rehydrate them in hot water for 10 minutes first.
Printable Recipe Card
DEHYDRATED BELL PEPPERS
Yield: Varies (10 lbs fresh yields about 2-3 pint jars) | Prep Time: 20 minutes | Dry Time: 6-8 hours | Total Time: About 8 hours
Ingredients:
Fresh bell peppers (any color)
Instructions:
Wash and dry the peppers.
Remove the stems, seeds, and white ribs.
Cut the peppers into uniform 1/4-inch strips or 1/2-inch dice.
Arrange the pieces in a single layer on dehydrator trays, ensuring they don't overlap.
Dehydrate at 135°F for 6 to 8 hours.
Test for dryness: peppers should be brittle and snap easily. If not, continue drying.
Let cool completely.
Condition the peppers by placing them in a sealed jar on the counter for a week, shaking daily. Check for moisture.
Store in airtight jars with an oxygen absorber, if desired. Label and date.
Notes: For oven drying, set the oven to its lowest temperature and prop the door open slightly. Blanching before oven drying helps with rehydration. Store in a cool, dark place for up to 1-2 years.
From the maker: "This is one of those little kitchen projects that makes people wonder why they haven't tried it sooner!"
Disclaimer: This article is for informational and educational purposes only. Follow safe food handling and storage practices. Ensure peppers are fully dried before storing to prevent mold.
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