The aim of this work was to determine the optimal temperature for drying sliced bell peppers, and the influence of temperature on the principal components of this product. The study was carried out using Capsicum annuum L. cv. ≪Margarita≫ peppers in two stages of maturity: green-ripe and 100% red. Drying air temperatures varied between 50° and 80° C. Parameters measured during drying included weight loss, changes in dimensions, and concentrations of pigments and sugars. The rates of rehydration and texture of final products were also determined. Results of these tests showed that the optimal drying temperature was 70° C, as at this temperature not more than 20% of the original carotenoid content was lost, an there was no effect on chlorophyll content. The drying time was less than 5 hours. Dried products had an appearance similar to fresh slices of peppers when rehydrated.