There’s never a fresh bell pepper around when you need one; right? This dried product may not fill all those voids, but with many dishes, it will.
Reconstitute with water, wine or broth; or drop right into a recipe. Refrigerate for up to one week if not using right away.
For every one cup fresh pepper, use 1/3 cup dried to 2/3 cup water.
Store in a tightly-sealed container, or the bag they came in, away from light and heat. Depending on the climatic conditions in your area, shelf like is 1-2 years.
*Simmer in soups, stews and bean dishes.
*Season the cooking liquid of roasts.
*Stir into vegetable casseroles.