Drying kinetics modeling and effective moisture diffusivity ($D_{eff}$) of osmotically dehydrated pretreated red sweet pepper (Capsicum annum L.) during microwave assisted convective drying at power levels of 0.35, 0.70, 1.05, and 1.4 W/g, air temperature of 30, 45, and $60^{circ}C$, and constant air velocity of 1.5 m/s were investigated. The drying data were applied to 11 different semi-empirical mathematical models to characterize the drying kinetics and Page model provided a good agreement between experimental and predicted moisture ratio values with higher coefficient of determination ($R^2$) and lower root mean square error (RSME) and residual sum of square (RSS). $D_{eff}$ decreased from $1.859{ imes}10^{-7}$ to $3.55{ imes}10^{-8}m^2/s$ which is $10^2$ to $10^3$ times more than the previous investigations for food materials. Similarly, the activation energy decreased from 8.943 to 5.228 with decrease of drying temperature from 60 to $30^{circ}C$ which is due to the effect of pretreatment (osmotic dehydration). So, pretreatment can be used as criteria for faster drying thereby maintaining final product quality.