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Unstuffed Peppers

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Unstuffed Peppers

Course Dinner, Lunch, Main Course
Cuisine Mexican
Keyword backpacking, camping, car camping, dairy-free, dayhike, egg-free, gluten-free, lactose-free, no nuts, no shellfish, no tree nut
Prep Time 10 minutes
Cook Time 20 minutes
Servings 1
Calories 675kcal


  • 1 teaspoon olive oil
  • 1 small onion chopped
  • 1 clove garlic minced
  • lb lean beef mince
  • 1 green bell pepper chopped
  • 1 cup canned diced tomatoes
  • Salt
  • Sugar
  • pinch of dried basil
  • pinch of dried oregano
  • ½ cup cooked rice



  • 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.


Calories: 675kcal | Carbohydrates: 87.3g | Protein: 40.7g | Fat: 13.3g | Sodium: 16mg | Sugar: 7.3g

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