In Ethiopia, red pepper (Capsicum annuum L.) is a highly valued spice that is cultivated in various regions. It is the second most widely consumed spice in the world and plays a crucial role in generating income for smallholder farmers. Despite the importance of hot red pepper for home consumption, household income, and the national economy, mycotoxin contamination caused by fungi during the stages of growth, harvesting, transporting, storing, and processing is a severe issue for global food safety. Therefore, a study aimed to assess knowledge, attitude and practice of farmers, and occurrences of total aflatoxin and ochratoxin A as well as the association between water activity and color with total aflatoxin and ochratoxin A in red pepper under farmers storage was conducted in west Gojjam, Amhara region, Ethiopia. The study employed a survey with 100 households and 100 samples from the households in Wemberma, Bure Zuria, and Jabihtehnan districts. A structured questionnaire was designed to assess the knowledge, attitude and practice of farmers towards aflatoxin and ochratoxin A. The ELISA Kit Test was used to analyze total aflatoxin and ochratoxin A. Data was analyzed using descriptive statistics, ANOVA, T-test, and correlation analysis using Spss software. Results showed that 18% of farmers heard about mycotoxins, 81% know about mould. Respondents had some awareness about impact of fungal infection. The range of water activity was 0.407 to 0.762, the mean of AFT and OTA was recorded 14.2±4.2 and 32.1±36.4 µg/kg, respectively. All (N=100) samples indicated that there is AFT contamination, with levels ranging from 4.2 to 30µg/kg. About 84% of the samples did not comply with the 10µg/kg maximum total aflatoxin level set for processed red pepper powder in Ethiopia. The incidence of ochratoxin A in samples pod was 98% (N=100), 4.5µg/kg to 191.4µg/kg. Storage duration did not pose significant difference in total aflatoxin and ochratoxin A levels. About 59% of samples exceeded EU’s maximum limit of ochratoxin A (20 µg/kg) set for the commodity. The association between water activity and color (a*) with total aflatoxins and ochratoxin A were positive correlation. The observed practices of sprinkling water on whole samples were identified as a factor for elevated level of contamination. The result of this study demonstrated that total aflatoxin and ochratoxin A occurrence in red pepper is high and could be a health threat. Hence , there should be continues awareness creation to farmers in particular and general public about the impacts of mould and mycotoxins and Ethiopia should be implement mycotoxin control laws for food standards and safety with legally required maximum tolerable limit to ensure regular inspections.