A temperature of 55 °C is always suitable for peppers and chillies.
The drying times that are ultimately required are very variable and can really only be given as a rough guide. This is because whether a fruit/vegetable is cut into small pieces or only dried in halves, the degree of ripeness of the fruit/vegetable, how much moisture is in the product - these are all relevant criteria that influence the drying time. Pointed peppers dry faster than conventional peppers. Chillies dry much faster because they are much thinner.
If you want to grind them into powder, they must be cut into very small pieces and dried thoroughly so that they are really ‘dust-dry’.
If you want to preserve them as stock for stews etc., it is sufficient if the peppers are dried ‘leathery’.
If you cut the peppers into wide strips and place them skin-side down on the drying tray, you can expect a drying time of around 12-18 hours (depending on the type of pepper).
Gripping test
To determine when your food needs to be removed from the dehydrator, you should carry out a visual and gripping test from time to time, but especially towards the end of the set dehydration time. To do this, you must of course open the door and reach inside to feel how far the items have dried. You can remove dry items, leave everything else to continue drying.