Dry at 125°F / 52°C for anywhere from 8-72 hours, depending on how you prepared the peppers.
Dryness check: leathery, brittle, hard, pings when you drop it on a countertop and hollow
Condition - this allows for even moisture distribution of the naturally occurring moisture of dried foods (usually less than 10-12%) and helps prevent molding during storage.
Store dried sweet peppers in an airtight container for a year+
Video
Notes
Oven Directions:
Follow preparation instructions above
Set your oven to its lowest temperature
Place your prepared sweet peppers onto parchment-covered cooking racks. This is better than straight onto cookie sheets as there is less 'hot' surface area to burn pepper pieces. You can use a cookie sheet under it if you'd like.
Use a burn-proof silicone glove, wooden spoon, or another implement to let the door stay cracked open and allow moisture to escape for the most efficient drying.
Can take anywhere from 4-8 hours for smaller pieces to a day or two for whole peppers. Watch pieces carefully so that they do not burn.
Condition
Store
Condition: Place food into a large glass jar, shake once a day for a week to check for any signs of moisture buildup or sticking that isn't released by an easy shake of the jar. If you find signs, put it back into the dehydrator to dry more. Storage: Store in an airtight container for up to two years in a dark, cool, dry place.