1/2 cup Honeyville Freeze Dried Green Beans
1 cup Honeyville Freeze Dried Zucchini
1/4 cup Honeyville Dehydrated Onions
1/3 cup Honeyville Freeze Dried Corn
1 cup Honeyville Freeze Dried Ground Beef
1 cup Honeyville Freeze Dried Sausage
3 and 1/2 Tbsp Honeyville Tomato Powder
2 cups prepared Honeyville White Rice
1 cup Honeyville Freeze Dried Cheese (I used a mix of Monterey Jack and Cheddar)
1/4 tsp Chef Tess All Purpose Seasoning
3/4 cup Water
Bell Peppers (I used 4 Green Peppers, the number of peppers will depend on their size)
Bring a large pot of water to a boil. Cut the tops off the bell peppers and remove the seeds and ribs. Cut bell peppers in half lengthwise. Cook bell peppers in boiling water for 5 minutes. Carefully remove each bell pepper and let drain. Season each half with salt and pepper. Place in a lightly greased 9×13 pan. Preheat oven to 350.
Next prepare the filling by rehydrating the green beans, zucchini, onions, corn, ground beef and sausage. Drain well. (Honestly what I did was get some boiling water and added the ground beef, sausage and onions, put a lid on and turned off heat. Let sit about 5 minutes then added my veggies and let sit another minute or so and then drained everything). Mix together the tomato powder, water and Chef Tess seasoning. Whisk until smooth. In a large bowl stir rice, meat and veggie mixture, and tomato sauce until everything is coated with sauce. Spoon filling into each bell pepper.
Once all are filled cover with dish with foil and bake for about 35-45 minutes, until bell peppers are soft. While stuffed peppers are cooking, rehydrate cheese and drain well. Remove foil and top each pepper with about a Tablespoon of cheese (do NOT put the foil back on) and continue to bake for about 5 minutes, until cheese melts.