• Start by washing the bell peppers thoroughly. Cut them open, remove the stem and seeds, and slice into thin strips.
• Arrange the pepper strips in a single layer.

  a. Using a dehydrator: Place the pepper strips on the dehydrator trays, ensuring they don't overlap. Set the dehydrator to its recommended setting for vegetables (usually around 135-145°F), and let it run for approximately 12-24 hours. Make sure to check the peppers periodically, as drying times can vary based on the humidity and the specific model of your dehydrator.

  b. Using an oven: Preheat your oven to its lowest temperature setting, ideally around 150-200°F. Arrange the pepper strips on baking sheets and place them in the oven. Bake for about 6-8 hours or until the peppers are completely dry and brittle. Again, be sure to check them regularly to prevent burning.
• Once your peppers are fully dried, it's time to grind them. Using a spice grinder or a high-powered blender, grind the peppers until they become a fine powder. This may take a few minutes depending on the power of your appliance.
• Transfer your freshly made sweet paprika into an airtight jar and store it in a cool, dry place, away from direct sunlight. It should stay fresh for about six months.

And there you have it—homemade sweet paprika at your fingertips, ready to add a flavorful and vibrant touch to your dishes! Remember, the quality of your bell peppers will influence the color and flavor of your paprika, so choose the freshest ones you can find.