red bell pepper

Cover 1 volume of dehydrated pepper with 2 volumes of hot water or broth and soak for 30 minutes to 2 hours to reconstitute. Alternatively, some recipes allow sprinkling dehydrated peppers directly into dishes without reconstituting.

Dried red bell peppers can be used in soups, stews, sauces, stuffing, ramen, pasta, casseroles, meatloaf, rice dishes, seafood dips, etouffées, and Cajun/Creole gumbos.

Some product listings state dehydrated red bell peppers can be stored up to 25 years under proper storage conditions. Actual shelf life may vary depending on packaging and storage environment.

Peppers are washed, trimmed and cut; they may be sulfited on request, then dehydrated. After drying they are sifted, sorted, and graded before packaging.

Packages range from small single‑ounce packs to large bulk cases. Listed net weights include 3 oz, 4 oz, 9 oz, 16 oz (1 lb), 18 oz, 80 oz (5 lb), and 192 oz.

Labels used include "Ready to Use", "Ingredient", and "Ready to Eat" to indicate how the peppers are presented and intended to be used.

Some listings specify the United States as the country of origin; others describe peppers as sustainably greenhouse grown.