Chopped green peppers are sold either dried/dehydrated or as diced, ready-to-use pieces.

Reconstitution varies by product: one instruction is to cover 1 volume of dehydrated pepper with 2 volumes of hot water or broth and soak 30 minutes to 2 hours; another recommends 1 part dry to 3 parts water and soaking 1 to 2 hours. Note that small granules or powders can refresh faster.

Some products are labeled as a dried ingredient for cooking, while others are sold and labeled as ready-to-eat diced peppers.

Instructions vary by product: one recommends covering 1 volume of dried pepper with 2 volumes of hot water and soaking 30 minutes to 2 hours; another suggests 1 part dry to 3 parts water and soaking 1 to 2 hours. Small granules or powders may refresh more quickly (about 20 minutes with low heat).

Chopped green peppers are used in soups, stews, sauces, stuffing, ramen, pasta, casseroles, meatloaf, rice dishes, salsas, nachos, and as a colorful topping.

Product descriptions state that dehydration "maintains high nutritional value" and "reduces nutrient loss," and some explicitly claim dehydrated peppers can be more nutritious than canned or frozen vegetables.