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.  It is easy to adjust the recipe depending on what spices and ingredients you have on hand.  You can also wrap each individual bell pepper in aluminum foil so that each camper has their own bowl, less to clean up!  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.

Print Recipe

Stuffed Bell Peppers- a perfect camping meal

Course

Main Dish

Cuisine

Camping

Prep Time

15 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 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

Course Main Dish Cuisine Camping Prep Time 15 minutes Cook Time 45 minutes Servings people Ingredients 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

Instructions

1. 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.
2. Cook rice until fluffy.
3. 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.

   
4. Add the beef, garlic, parsley, salt, pepper, and red pepper flakes. Cook until the meat is browned.

   
5. Add in the rice and tomato sauce. Stir until well blended.

   
6. Stuff the bell peppers into the bell pepper "shell" and place upright in dutch oven.

   
7. Put the lid on the dutch oven on place on charcoal. Shovel 8-10 briquettes on top of the dutch oven lid.

   
8. 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.

   

Recipe Notes

To make these more kid-friendly, I've put ketchup as a thin layer on top of the mixture.  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.  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.  Please let us know what you think and any changes or variations you would make by commenting below.  Keep up with the Baguios by following us on social media and subscribing to our weekly newsletter!

~ Carmen

Please pin me!