Why Dehydrate Bell Peppers
Bell peppers are one of my favorite veggies to dehydrate! Why? 1. It’s super easy. 2. They taste great and can be used in SO many things after they’re rehydrated. Think: Stir-frys, soups/stews, omelets, casseroles, even on pizza! 3. I LOVE bell peppers, and buy them all of the time, but they can get expensive. Especially if you’re buying the yellow, red, or orange ones on a regular basis. BUT, if you learn how to dehydrate them, you can buy them in “bulk” when they’re on sale, dehydrate them so they last longer, and use them until the next sale! This will also be useful when my/your garden starts producing oodles of bell peppers all at the same time. 🙂
So, What Do You Do?
First, remove the stems and seeds of the peppers, then cut into slices or dice, whichever is your preference. I had a purple onion so I threw that in there, too. 🙂
Arrange the slices in your dehydrator. They can be touching, but avoid overlapping them or it will take longer to dry.
If your dehydrator has a temperature setting, set it between 125°-135° and dehydrate anywhere from 4-8 hours, depending on the humidity. Mine does not have a temp setting so I just throw them in there and turn it on. When finished the peppers should be somewhere between leathery and crispy. Err on the side of crispy if you’re not sure.
When they’re finished drying, turn off the dehydrator and allow the peppers to come to room temperature. Then store them in an airtight container unit already to use.
The jar on the far left contains two red bell peppers and two yellow peppers. The jar in the middle holds 5 green bell peppers, and the jar on the right holds 2 purple onions. I’m pretty impressed with how much fits in a tiny half-pint jar!
What About You?
Have you tried dehydrating bell peppers before? How did it go? Any tips or tricks you can share?