Stuffed Red Peppers in a Dutch Oven

I made Mexican Stuffed Red Peppers in my Dutch Oven the other night for dinner. I have seen several versions of this recipe on Pinterest. I gave my version a try in my Dutch Oven. They turned out beautifully and were full of flavor.

Stuffed Red Pepper Recipe

• 1/2 Pound Ground Turkey Breast (or Ground Beef)
• Taco Seasoning
• 1 Cup Uncooked Rice
• 1 Cup Frozen or Canned Corn
• 1 Cup Black Beans
• 1 1/2 Cups Shredded Mexican Blend Shredded Cheese
• 1 Jar of Your Favorite Salsa
• 4 Red Peppers

Begin by cooking the ground turkey or beef until done. Add your favorite taco seasoning according to the package directions. Set aside. Cook the rice according to the directions on the box. In a large bowl, combine the meat, cooked rice, corn, and beans ( that have been drained and rinsed). Mix. Next, add the jar of salsa and 1 cup of shredded cheese. Mix well. Cut off the tops of the peppers. Spoon the rice mixture directly into the peppers. Place the peppers directly into a well-seasoned Dutch Oven. Place 14 briquettes on the top lid and seven below to bake at approximately 350 degrees. Bake for 35 minutes. Lift the lid and add the remaining 1/2 cup of shredded cheese evenly among the four red peppers. Bake another 10 minutes until the cheese is melted. Enjoy!

Ingredients

To make this recipe easier for a camping trip. I would pre-make the ground turkey or beef before the trip. As well as the rice. It will speed the process up and make things so much more convenient when it comes to assembling the peppers.

Use your favorite salsa because it will be the flavor of your rice mixture. Don’t forget to drain and rinse the beans before adding them to the rice mixture. Also, don’t forget a can opener on the camping trip. Feel free to use more or less cheese. And finally, find the freshest red peppers that you can.

I had at least two cups of the rice mixture left over that didn’t fit in the peppers. You can do several things with the remaining mixture. Warm up the mixture and serve it to that person who refuses to eat their edible bowl, the red pepper. Wrap it up in a soft tortilla shell or use it as an extra side to the red pepper. Or make an extra red pepper if it will fit in your Dutch Oven. The choice is yours.

Baking

Baking with a Dutch Oven can be intimidating. But with a bit of practice, it can be rewarding. You will find it satisfying to create a delicious meal or dessert outdoors.

To bake the red peppers, make sure you have prepared at least 21 briquettes. Fourteen will go on the top lid, and seven will go directly below the Dutch Oven. This will get a 10-inch Dutch Oven, which is what I use, up to 350 degrees. If you have a larger Dutch Oven, you will need more briquettes.

I normally use Dutch Oven liners when baking, but I ran out when making this recipe. My Dutch Oven is seasoned well, and luckily, the peppers didn’t stick. Clean-up was a breeze.

Bake the red peppers for 35 minutes and add more cheese to the top. Bake for another 10 minutes until the cheese is melted. As you see, I scorched one of the peppers because it was too tall. Make sure your peppers fit with the lid on. Baking times will vary with a Dutch Oven.

Carefully take the Dutch Oven off the briquettes to stop the baking on the bottom. Place it in an area away from kids and pets. It is hot! I recommend using the following items when baking with a Dutch Oven to prevent burns: heat-resistant gloves, a Dutch Oven lid lifter, and a Dutch Oven lid holder. If you bake a lot with a Dutch Oven, these will come in handy and prevent unwanted burns.

Using long-handled tongs, place the pepper on a plate or bowl. It will be hot, so be careful! Serve and enjoy! One helpful hint: serve with a bit of sour cream, it tastes amazing!

I hope you give this recipe a try on your next camping adventure or backyard get-together. Find more easy camping recipes here. Happy Camping!

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