Air Dried Green and Red Peppers

I use Peppers in everything as well as onions and celery. These Peppers rehydrate well and a little goes a long way. It makes life so much easier to not have to chop peppers. I take these along with the NBT onions and celery and fill up a mason jar to have my trinity trio at the ready for making soups and stews, wild rice, omelettes and so much more. The flavor is good as is the texture.

This dried red and green pepper mix is great! Tastes wonderful in soups and stews, has a lot of vitamin A and is jam-packed with vitamin C... free of sulfites as well. Will be using these peppers in many things after trying lesser brands that disappointed me. No let down whatsoever with this fine product though, thank you North Bay Trading Company!

Very high quality product. It is very convenient to have peppers on hand to add to just about anything you are cooking.

I was looking to add variety to our food storage. These peppers worked much better than I was expecting in Red Beans and Rice. I had to modify my usual recipe a bit but it worked. Great product!

“From the Pantry” Red Beans and Rice

1 lb dried beans
1/3 cup dried red and green peppers
1/3 cup dried celery
1/2 cup dried minced onion
3 cloves chopped garlic (or dried equivalent)
½ tsp black pepper
1 tsp dried thyme
3 bay leaves
1-2 tsp crushed red pepper flakes
8 cups water or chicken stock
1 pound Andouille or smoked sausage (sliced)
1 tablespoon olive oil or bacon drippings
Salt to taste

4 cups cooked white rice

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot combine soaked beans, dried mixed peppers, dried celery, dried onion, garlic, black pepper, thyme, bay leaves, red pepper, and water or broth. Stir together well and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (If the beans become too thick and dry, add more water, about 1/4 cup at a time.)

In a skillet, heat oil or drippings. Add sausage and brown well. Use liquid from pot (or water or broth) to deglaze skillet. Stir sausage and pan liquid into beans.

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Salt to taste. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice.

Put a handful of these peppers in a can of baked beans or pork and beans and heat in a crock pot...Great Taste

Already used these dried peppers in a soup, and was way better than expected.

I love fresh bell peppers but when winter comes these are great. I use these in soups, omlets,and work great in chili

Made a fantastic Western omelette using these peppers while canoeing in Quetico. Would make an excellent addition to the home pantry.

I am new to buying bulk dried vegetables. I soaked these in water for a taste test and found they were good enough to put raw into a salad! Go Packers!!

I love adding dried peppers to everything from casseroles, spaghetti sauces and taco meat. They are a great thing to have on hand and are an easy way to add/hide veggies to any dish!

Several months ago I ordered your Air Dried Green and Red Bell Peppers! They were delicious and years ago I was able to purchase them over the counter at regular grocery stores! My Mother had been using them, especially to put in her Italian meatballs! They are so delicious in meatballs and a meatloaf as well, as casseroles and more! I just reordered more and will continue ordering!