The sweet pepper (Capsicum chinense Jacq) marketed in the Madre de Dios region, it's produced in family agriculture, and in natura it is highly perishable, being necessary to process it to preserve its nutritional and sensorial properties. For this reason, the present research aimed to evaluate and optimize osmotic dehydration (OD) of sweet pepper. The essays were performed according to the Box-Behnken design adjusted to the variables, temperature (35, 40 and 45 °C), sucrose concentration (20, 35 and 50 °Brix) and solid/liquid ratio (1/15, 1/20 and 1/25 g/g), with 15 essays, including three replicates at the central point. The sliced sweet pepper (2cmX2cmX2.5cm) was conditioned with the osmotic solution in Pyrex flasks of 0.5 liter, the temperature was regulated with the aid of an incubator. The sweet pepper dehydrated was analyzed to determine weight loss (WL), solids gain (SG), water loss (WL*) and moisture (M). The WL, SG, WL* and M, were evaluated by surface response methodology and unrestricted multi-response optimization was performed to optimize OD, by the desirability function. In addition, the optimized conditions were validated through three additional essays under the optimized conditions. At the temperature conditions of 36.46°C, sucrose concentration of 50°Brix and the solid/liquid ratio of 1/22.15g/g, the mathematical model predicts a WL* of 77.978g/100g, SG of 11.92g/100g, WL of 66.048g/100g and M of 0.794g/g for sweet pepper after OD. The validation test showed that the model predicts with a mean error percentage (P(%)) of 2.14% for WL*, 7.34% for SG, 2.14% for WL and 5.56% for M. The parameters temperature and sucrose concentration influenced significantly in the OD, this observation coincides with that reported in the literature. The mathematical model obtained allows to adequately describe the variation of WL, SG, WL* and M of sweet pepper in osmotic dehydration.