Dehydrating Peppers - Perfect for Stir-Fry Dishes and Omelets

Dehydrating Peppers -
Perfect for Stir-Fry Dishes
and Omelets

Dehydrating Peppers takes a few easy steps and are great for use in stir-fries, and omelets, just to name a few dishes! Frozen varieties can be used too!

They are not only colorful, they are a fantastic source of vitamin A – with the red variety being #1. The vitamin C leaders are the 'yellows'! The champion Folate pepper is the red pepper! All three contain trace amounts of Niacin, vitamin B6, and Pantothenic Acid. Minerals found in all three types are: a good source of Potassium, followed by Phosphorus, Magnesium, and Calcium.

There are trace amounts of Iron, Zinc, Manganese, and Copper. Selenium can be found in the red and yellow peppers, and Fluoride only in the green pepper! Green and red, but not yellow Peppers, contain Omega-3 and Omega-6 fatty acids.

Try This Recipe — Ratatouille —
Fill YOUR Kitchen with a Mediterranean Aroma!

Try This Recipe ...
— Ratatouille —
Fill YOUR Kitchen with
a Mediterranean Aroma!

Try this fantastic dish which consists of onions, peppers, zucchini and squash. It's known as ratatouille ... this dish will fill your kitchen with fantastic aromas of the Mediterranean! Try slicing your peppers in different ways: in rings, "fat" slices, or thin slices ... and diced!

Dehydrating Peppers

If using the frozen variety, ignore step 1.

Remove the stem and seeds and slice into 1/4" strips.
Arrange the slices on your food dehydrator trays, making sure they don't overlap.
Turn on your food dehydrator and set the temperature between 125°F and 135°F (or per your food dehydrator's instructions).

When fully dehydrated, they will be leathery.
Drying time: between 4-12 hours.
Please remember to rotate your trays for even drying.

Use Oxygen Absorbers in your Vacuum Sealed Packs of Peppers

Use Oxygen Absorbers
in your Vacuum Sealed
Packs of Peppers

In my side-by-side photos (below) you'll see that I have made three separate bags with a combination of yellow, green, and red peppers – perfect for a stir-fry or omelet! Simply re-hydrate! They were originally store-bought three-to-a-pack, and that photo shows nine peppers total, so you can see how much room you can save by dehydrating them!

The blue packet which is a 100cc oxygen pack, in the photo at right, below, shows one vacuum-packed bag!

Click on the following links to find out more about oxygen absorbers and their important role in food dehydrating and safe storage, and how to vacuum-seal your dehydrated vegetables for long-term storage.