Diced Tri Color Peppers

Contributed By: Adventures in Freeze Drying

6 peppers diced filled 1 medium tray

Directions:

1. Wash the peppers thoroughly. I used lukewarm water, a drop of dish soap, and a splash of vinegar in the sink.
2. Rinse them well.
3. Cut the peppers, removing the stems and all seeds. (Seeds retain moisture, and even one improperly dried seed can compromise storage quality.)
4. Spread the peppers evenly on the freeze dryer tray.
5. Cover the tray with a lid and freeze until solid.
6. Remove the lids and place the trays in the freeze dryer.
7. Freeze dry (my cycle time was 42 hours)

Rehydration:

These can be eaten as a freeze dried snack, rehydrated, or you can use them in your cooking. 

To rehydrate the peppers, combine ¼ cup of peppers with ⅛ cup of water.

Or you can just toss the peppers in your favorite recipe while you are cooking, but add a little extra water if  needed.

Notes:

These are a great item to add to your freeze dried pantry stock.  You can even add a handful of these to another freeze dried dish you are going to rehydrate to spruce it up a bit!

Nutritional Value Per 1/2 cup 

Calories: 19  Protein: 1 g   Fat: 0 g   Carbohydrates: 5 g   Sugar: 3 g   Fiber: 2 g

Cycle times & rehydration for reference only. Your results may vary.