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 145F for 8-10 hours until brittle.

Pack the dried meal into a zip-lock bag.

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.