No, your habs are probably not bad. The drying process turns some fruits dark, or black. It’s like bananas or avacados turning dark when cut. Oxidation. Some people dip in citrus juice or Fruit Fresh (ascorbic acid, vitamin c) prior to drying or other preservation.
If you used good fresh peppers, proper drying methods I would eat them up. All experts and experienced people say use 4 senses as test for preserved food. Your peppers give you pause on the sight test due to color. When you feel them do they feel mushy or slimey? Smell, do they smell rotten? If touch and smell are good take a small nibble. If gross spit it out and toss the batch. Well, if they fail smell or touch toss too, but you get the idea. Based on what you say, I expect they are fine. My dehydrated peppers usually turn dark.
They don’t smell and are dry to the touch. I think I’m good. Not all did that, some dried perfectly. I’m going to make a special batch of super crushed “red” pepper out of them. Let’s go with light orange and call it. :P
-SB