That depends on the storage method used, intended storage time and if any secondary precautions are taken, such as oxygen scavengers and moisture scavengers. The most reliable method I know of for dehydrated foods of any kind is to dry it and vac-seal in bags, store until you will use them in a cool dark place, then for fruits in a rub blend, grind just before blending, instead of grinding up bulk quantities. But I do know one member here who does do the bulk grind and storage of dried fruits, and I think red bell peppers as well...at least he used to do that (last time I talked to him he has been pretty busy with other things) then regrinds before using to blend into his rubs, so it can be done (stored in vac-sealed jars).
Let me know if you want to find out how he does it...I'll send him a PM with your user name so the two of you can talk it over when he gets a chance to chat.
Eric