Stuffed Pepper Casserole

This one is a nice recipe for a chilly afternoon with that same old fashioned flavor as Mom's stuffed peppers and the convenience of a quick serve casserole.  It goes great with some fresh baked rolls or garlic bread. 

Tuck this one away, too, in the fridge for the next day as a make ahead and bake later meal.  I love to use these kinds of casseroles or meals for Sabbath meals because I don't have to cook that day, just reheat and serve! 

Stuffed Pepper Casserole
Serves 4-6

1 - 1 1/2 Cups Freeze Dried Chicken Chunks plus 3/4 Cup water (May also use THRIVE Beef, rehydrated)
2 Tbsp EVOO (Extra virgin olive oil)
1/2 Cup Freeze Dried Onion, rehydrated, or diced yellow onion
3 Cloves garlic, finely chopped
1 Cup Freeze Dried Red and Green Peppers plus 1/4-1/2 Cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
2 Cups water and 2 tsp Chicken Bouillon
1 can (8 oz) tomato sauce
1 tablespoon soy sauce (optional)
1 teaspoon Italian seasoning
1 cup uncooked Instant Brown Rice
1 Cup Freeze Dried Cheddar, rehydrated, or 1/2 Cup Freeze Dried Cheddar plus 1/2 Cup Freeze Dried Monterey Jack

Directions
In 4-quart saucepan, sautee onion and garlic over medium-high heat 5 to 7 minutes, then add the rehydrated meat. Stir until heated through. Add bell peppers, salt and pepper. Heat through. (If you used fresh meat you may need to drain off some of the fat at this point.)

Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling.

Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Place in a baking dish, sprinkle with cheese, and either cool for cooking later in the day or next day, or place immediately in a 350 degree F oven and bake for approx. 15-20 minutes. Serve hot with rolls.