Red Bell Peppers Flakes

Bell pepper, from the species Capsicum annuum, is a member of the Solaceae family. Other members of this family include potatoes, tomatoes, eggplants and chile peppers.  Bell peppers are sometimes grouped with other less pungent pepper varieties and referred to with the ubiquitous term "sweet peppers". 
These Red Bell Peppers are roasted, diced, and then dried. The long slow roasting time allows the heat to draw out every bit of sweetness from these peppers.
Dried Roasted Red Bell Peppers are best to use in dips, marinades, sauces, soups, salads, stews and stir fries. They also give a meatier texture than do fresh bell peppers. And as with their fresh counter parts the red bell pepper gives a more vibrant color to any dish. 
For dishes that dried bell peppers will be soaking in, such as beans, omelets, wraps and stir fries, you can just add them to the dish towards the end of the cooking process (typically about 15-20 minutes before it is finished cooking).Flavor Profile and Heat Level
Sweet, crispy, slightly fruity flavor with smoky undertones.
Bell peppers rate a 0 on the Scoville heat scale (SHU) that measures the hotness of chile peppers.  
To rehydrate them, just soak one part pepper in two parts cold water for about an hour and then simply drain off excess liquid and add to the dish.