To make pepper in dehydrator, remove the seeds and white membranes, cut the flesh into regular strips, then dry at 50-55°C for approximately 8 to 14 hours. The correct result is dry, soft to brittle depending on use, without wet zone in the center.
The dehydrator pepper recipe
The pepper dries well in the dehydrator, provided you cut it finely enough and space it well. The goal is to remove the water without cooking the vegetable, to keep the flavor mild, concentrated and easy to use in cooking.
Ingredients
- 4 to 6 red, yellow or orange peppers, very firm
- 1 tablespoon olive oil, optional
- 1 pinch of fine salt, optional
- Paprika, garlic powder, dried herbs or sweet pepper, optional
Step by step steps
- Wash the peppers then dry them carefully.
- Cut in half, remove the stalk, seeds and white membranes.
- Cut into strips of 5 to 8 mm. The more regular they are, the more uniform the drying.
- Blot the flesh if the peppers are very juicy.
- Season lightly if you want ready-to-use strips, without adding too much oil.
- Arrange in a single layer on the trays, without overlapping.
- Set to 50-55°C and start drying.
- Check from 8 a.m., then extend in increments of 1 hour if the flesh remains supple and moist.
- Let cool completely before packaging.
Final benchmark: the slats should be dry to the touch. For pepper powder, look for a brittle texture; for rehydration in the kitchen, a very dry but still slightly supple texture may be suitable.
Stainless steel dehydrator 10 trays – 800 W, 30 to 90°C
- 10 stainless steel trays to dry several preparations in a single session
- 800 W power for regular drying of fruits, vegetables, herbs or homemade preparations
- Adjustable temperature from 30 to 90°C to adapt drying to fragile foods as well as more intensive needs
What temperature and how long to dry peppers?
For dried pepper, the good range is usually 50 to 55°C for 8 to 14 hours. The time depends on the thickness, variety and amount of water in the vegetable.
| Preparation | Temperature | Indicative time | Expected result |
|---|---|---|---|
| Thin strips of 3-5 mm | 50-55°C | 6 to 10 a.m. | Quick drying, more brittle texture |
| Classic 5-8 mm slats | 50-55°C | 8 to 2 p.m. | Good compromise for cooking and conservation |
| Thick pieces | 55°C | 12 to 6 p.m. | Longer, risk of humidity in the center |
| Pepper intended for grinding | 55°C | 10 a.m. to 4 p.m. | Dry and brittle texture before mixing |
Verdict: for a reliable result, cut into strips of 5 to 8 mm. It’s thin enough to dry regularly, but thick enough to retain flavor after rehydration.
To compare with other foods, use our table of dehydrator drying time.
Which peppers to choose for the dehydrator?
The best peppers to dry are firm, heavy and well colored. Red, yellow and orange peppers generally produce a milder and more fragrant result than green peppers.
- Red pepper: the mildest, ideal in powders, sauces, pastes and spice blends.
- Yellow pepper: lighter scent, interesting in rehydrated salads and Mediterranean dishes.
- Orange pepper: good balance between sweetness and vegetal taste.
- Green pepper: more vegetal and sometimes bitter, to be reserved for recipes where this taste is sought.
Practical advice: carefully remove the white membranes. They dry less pleasantly and can give a more bitter note to the pepper powder.
How to use dried pepper?
Dried pepper is convenient because it can be used as is, rehydrated or ground into powder. It concentrates the flavor of the pepper without adding water to the recipe.
You can use it to:
- tomato sauces, soups, broths and stews;
- omelettes, savory cakes, quiches or pastas;
- homemade spice blends with paprika, garlic and herbs;
- rice, semolina, couscous or pan-fried toppings;
- pepper powder to sprinkle on vegetables, meats or marinades.
If you want to refine your settings according to the fragility of each food, also consult our guide on dehydrator temperature.
How to store dried pepper?
Dried peppers keep better if they are completely cooled, completely dry and stored away from humidity. Condensation is a sign that it needs to be allowed to dry again before storage.
Place the strips in a clean jar or airtight bag, then store them in a dry, dark cupboard. In the first few days, check the container: if the pieces soften significantly or stick, the drying was probably insufficient.
To make a powder, mix only very brittle strips. If they bend further, they may form a paste instead of a fine powder.
Mistakes to avoid with peppers in the dehydrator
Peppers contain a lot of water. The most frequent errors therefore come from cutting too thickly, drying too quickly or storing too quickly.
- Keep the pieces too big: the center remains humid and conservation becomes less secure.
- Leave the membranes white: the taste may become more bitter after concentration.
- Add too much oil: this slows down drying and complicates long storage.
- Stack the strips: the air circulates poorly and certain areas remain soft.
- Mix too early: for a powder, the pepper must be really brittle.
Professional food dehydrator 24 trays
- 24 trays to process large volumes without multiplying cycles
- Professional format suitable for regular production of fruits, vegetables, herbs or dried preparations
- Large useful capacity to organize a more productive and constant dehydration station
Want to dry peppers, vegetables and homemade preparations?
Choose a dehydrator adapted to your volumes to distribute the pieces without stacking them and obtain more regular drying.
Dehydrator Pepper FAQs
Should you peel peppers before dehydrating them?
No, it is not obligatory. The skin may remain, especially if the peppers are cut into thin strips and dried regularly.
Can you make pepper powder in a dehydrator?
Yes. Dry the strips until brittle, let cool, then blend and store the powder in an airtight container.
Why does my dried pepper stay soft?
It’s probably too thick or not dry enough. Extend the drying in stages and check that no moisture remains in the center.
How long to store dried peppers?
In an airtight container, dry and away from heat, it will keep for several weeks if completely dried.