The best way to dry them in my book is on drying screens in the full sun for a week or two. Other than that, there are other options that I have used before, that work well.
Wash and dry the peppers to start with, and toss out any that are too soft or have bug bites or blemishes.
You can string them up to air dry, using a needle and some strong thread or fishing line. Run the line through the stem of each pepper, so that you have what looks like a string of peppers, much like a set of Christmas lights. Leave a little space between each pepper, barely touching is fine, just not packed together tightly. You can hang several of these from a curtain rod in a nice sunny window, or from a hook or set screw in the ceiling or wall - just make sure that they are not pressed up against the wall, and have space around them for air flow. Then let them just hang for a week or two. Cut off and discard any that develops a mold. It may take longer or shorter time, depending on the humidity and air flow where you hang them, but in ten or twelve days, they should be wrinkled, slightly dulled or browned in color, and just about ready to be stored for longer term.
When they have dried completely, inside and out [sample one to check the inside by crushing it ] you can pop them whole into a paper bag and store them in the pantry, or crush/grind them and bottle them on the spice rack, or use as you see fit. Their shelf life varies, but I would be hesitant to keep them longer than two or three months - they can spoil from the humidity in the air. If I wanted to keep them longer than that, I wouldn't dry them but would instead freeze or pickle them.
You can also use an oven, or dehydrator, or even a microwave oven to dry them - but in my experience, this gives them a more roasted flavor, and they loose a lot of their color. It does work though, even if it makes your house smell like the police have dispersed a riot there with pepper spray. If you use one of these methods, use the lowest possible setting on the oven/dehydrator, and keep a close watch to keep them from burning. You would have to experiment with one or two peppers to get the right time and temperature settings. I've found drying the peppers these ways is best to make a ground spice from the peppers once dried.
Happy Harvesting !