calories: 675, protein: 40.7 g, carbs: 87.3 g, fat: 13.3 g, sugars: 7.3 g, sodium: 16 mg
Heat the olive oil in a large saucepan. Add onions and garlic, cook until soft and golden.
Add the ground beef and cook until fully brown. Transfer in a colander. Drain. Return meat to the saucepan.
Tip in green pepper and continue to cook for about 5 minutes.
Pour the diced tomatoes together with juice into a saucepan, stir well.
Season to taste with salt and sugar. Stir in dried basil and oregano.
Turn down the heat. Put a lid on and leave to cook for 10 minutes.
Add cooked rice and simmer for a couple of minutes.
Remove from the heat and cool thoroughly.
Spread unstuffed peppers on dehydrator tray covered with non-stick sheet or parchment paper.
Dehydrate at 63C/145F for 8-10 hours until brittle.
Pack the dried meal into a zip-lock bag.
on the trail:
Pour beef and pepper mixture into the pot; add 1 cup water and stir well.
Place pot over medium heat and bring to a boil.
Cook, stirring occasionally, for about 5 minutes.
Remove from the heat, cover, and let stand another 5-10 minutes to rehydrate meal completely.