PLEASE PIN ME!
~ Carmen
As perviously posted, I love using a dutch oven when camping. (See Camp Cooking Equipment You’ll Love)
Using a dutch oven really expands what you can make using charcoal or an open fire.
On our last several camping trips, I’ve made stuffed bell peppers. Â It is easy to adjust the recipe depending on what spices and ingredients you have on hand. Â You can also wrap each individual bell pepper in aluminum foil so that each camper has their own bowl, less to clean up! Â This recipe can easily be doubled if you have more than one dutch oven (like we do) or by cooking extras bell peppers double-wrapped in aluminum foil and placed right on the coals.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people |
- 6 green bell peppers tops cut off, then diced, seeds removed
- 2 tbsp vegetable oil
- 1 c yellow onions diced
- 1 lb ground beef or ground pork (or 1/2 and 1/2 of each)
- 3 cloves garlic diced
- 1/8 c fresh parsley leaves chopped
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes more or less depending on the amount of heat desired
- 2 c white rice
- 8 oz tomato sauce
Ingredients
| |
- Start heating up charcoal. I've also made this dish over an open fire with lots of hot coals. Dish can be made in a 350 degree oven.
- Cook rice until fluffy.
- In a large skillet, heat up the vegetable oil and sauté the onions and chopped "tops" of bell peppers for about 2-3 minutes. I usually use the dutch oven so I one less pot to clean.
- Add the beef, garlic, parsley, salt, pepper, and red pepper flakes. Cook until the meat is browned.
- Add in the rice and tomato sauce. Stir until well blended.
- Stuff the bell peppers into the bell pepper "shell" and place upright in dutch oven.
- Put the lid on the dutch oven on place on charcoal. Shovel 8-10 briquettes on top of the dutch oven lid.
- Bake until desired softness of bell peppers, about 30-45 minutes. If using the bell peppers as a "bowl", I just cook them about 15 minutes.
To make these more kid-friendly, I've put ketchup as a thin layer on top of the mixture. Â I've also added shredded cheese on top for the last 5 minutes of cooking for extra deliciousness!
For a camping trip without any kitchen space, I have cooked the mixture ahead of time and kept it in a ziplock bag in the cooler until ready to cook. Â Then all I had to do is is get my fire going, stuff the mixture inside the peppers, and place in the dutch oven.
We hope you find this recipe good to make at home and while camping. Â Please let us know what you think and any changes or variations you would make by commenting below. Â Keep up with the Baguios by following us on social media and subscribing to our weekly newsletter!
~ Carmen
Please pin me!
Hi Carmen,
This looks awesome! I love stuffed peppers but haven’t made them this way. Thanks for sharing it. Pinning and saving for later.
B
Thank for pinning it! I hope you enjoy the recipe.
Those look awesome! I make these all the time at home, but I never would have thought to make them while out camping! Thanks for explaining how simple it could be.
You’re welcome! I have to have simple when I’m cooking at a campsite!
Yum! I’ve never tried them with rice before.
The rice really holds in all of the flavors.
looks great! I’ll have to try them out soon!
Let us know when you try the recipe!
My mother-in-law makes this all the time! Love stuffed peppers. Thanks for sharing 🙂
Your mother-in-law sounds like a good cook!
This looks so heavenly, I have to bookmark this recipe somewhere! Anything with green bell pepper catches my heart
Me too! I love green peppers!
I LOVE stuffed peppers. These look delicious!
They are! I think my family is tired of me making them, but I just love green peppers.
Oh yum! These stuffed peppers looks wonderful! I can’t wait to try this recipe… thank you for sharing!
Let us know what you think when you make the recipe!