Pepper Confetti

• Red, yellow, and/or green “fancy” bell peppers

Cut off the tops and bottoms of the peppers, then cut the peppers into sections following the natural lines in the skin. Trim away the ribs and seeds. Peel off the skin, using a vegetable peeler. Cut the peppers into 1/16-inch julienne strips.

Lay the strips on a dehydrator tray and dry completely.

Line up the dried strips side by side and cut them into small dice. Store in an a