I boiled some hot pepper seeds/flakes (the type you buy in the grocery store) in a bit of water for 10min - to make sure they were sterile, then added the cooled liquid to the milk, and added the drained seeds to the curds at the mixing/adding salt stage. I then pressed and aged as normal. Next time I might try adding the boiled water and seeds to the milk - since my draining bag would catch the seeds anyways. Dont have any experience with actual dehydrated peppers.