Preheat your dehydrator to (125°F) = (51°C)

Wash the bell peppers, and remove the stems and cores. Remove the ribbing if desired.

You can slice the bell peppers, chop them, or cut them into bite-size pieces. The larger the pieces the longer it will take to dehydrate them. It could be anywhere between 10-20 hours, depending on the thickness of the bell peppers and the humidity in the room.

The time also depends on the humidity of the room you are dehydrating them in and the temperature setting you’re directed to use (your brand) for each type of food product to be dehydrated.

Place the sliced bell peppers, bite-size pieces, or chopped pieces onto your dehydrator racks with the screens.

The larger the pieces the longer it will take to dehydrate them. It could be anywhere between 10-20 hours, depending on the thickness of the bell peppers and the humidity in the room. I didn't want cubes so I opted for cutting strips of the bell peppers. These took about 20 hours to dehydrate.

CONDITIONING: If you live where it’s HUMID: “To condition the fruit, take the dried fruit that has cooled and pack it loosely in plastic or glass jars. Seal the containers and let them stand for 7 to 10 days. The excess moisture in some pieces will be absorbed by the drier pieces. Shake the jars daily to separate the pieces and check the moisture condensation.” https://nchfp.uga.edu/how/dry/pack_store.html

I used to live in the DRY DESERT: I set my fruit and vegetables on my countertop for 5-7 days. Ten days are even better to make sure everything is dry before using your FoodSaver unit.

Now, I fill the leftover strips in a quart mason jar and the powder/paprika in these small latch bottles and label them.

I used a Vitamix Blender because it was readily available for use. I have used other types of blenders as well. You will blend until you get the texture you desire. Place the powder in an airtight jar. It will store for one year on your pantry shelf.