The invention discloses a pickled pepper flavored bamboo shoot processing process. The process includes steps: a, subjecting qualified raw material bamboo shoots to desalting, soaking and cleaning treatment; b, mixing the pretreated bamboo shoots with ingredients, and cooking; c, taking pickled peppers, taking pepper pickling water repeatedly used for pickling for years, and pickling the bamboo shoots cooked at the step b into the pepper pickling water for 12 hours at a temperature of -5-25 DEG C; d, dehydrating the bamboo shoots obtained at the step c, adding an appropriate amount of ingredients, and mixing; e, quantitatively packaging the well stirred bamboo shoots in packaging bags, and sealing by a vacuum packaging machine; f, sterilizing the packaged bamboo shoots, so that a finished product of pickled pepper flavored bamboo shoots is obtained after qualification in test. The bamboo shoots are tasty since the ingredients are added before cooking; by soaking in the pepper pickling water and control of soaking time and temperature, taste of the pickled pepper flavored bamboo shoots is greatly improved, and product quality is improved.