red and green bell peppers

Typical instructions show covering roughly 1 part dried peppers with 2–3 parts water and soaking anywhere from about 15 minutes up to 2 hours depending on the method. Alternatives include blending the dried peppers into dry mixes or using low-heat liquids to rehydrate for around 20 minutes or longer.

They are described as sweet bell peppers and are explicitly noted as not hot.

Product details state the peppers are washed, trimmed, and cut; sulfiting is available on request. After drying, the product is sifted, sorted, and graded.

You can sprinkle the dehydrated peppers directly into recipes or blend them into dry mixes. Small granules or powders are noted to refresh quickly when added to liquids.

They are sold in dried form. Product details list the form as "Dried" and use states such as "Ready to Use" or "Ingredient," indicating they can be used as a dried ingredient (for sprinkling or blending) or rehydrated as needed per recipe.

Listings describe the peppers as all natural and sweet (not hot); they note no stems or roots, non-GMO, no MSG, gluten-free, no additives or preservatives, certified Kosher (OU), packaged in the USA, and that peppers are carefully selected and gently air dried. One description also notes sulfiting is available on request.

The details advise refrigerating for best flavor and texture after rehydrating. The listings also note long-term storage can be up to 25 years in proper conditions, but they do not provide a specific after-opening shelf-life or detailed post-rehydration time limits.