Your kids will love digging into these morsels packed with vegetables and protein. Get the little ones involved in mixing the filling, cutting the veggies, and topping the peppers with ketchup and cheese. Or prepare them ahead of time and wrap them to make for even easier prep when dinnertime rolls around.
6 bell peppers
2 tablespoons olive oil, plus more for greasing the dutch oven
1 large onion, chopped
2 cloves garlic, minced
10 ounces mushrooms, chopped
14 ounces ground beef or turkey
4 cups cooked rice
1-15 ounce can tomato sauce
salt and pepper, to taste
2 tablespoons ketchup
3/4 cup shredded extra sharp cheddar
1. Grease your dutch oven. Prep your campfire so there is a flat bed of hot coals to place the dutch oven on.
2. Cut the tops off the peppers. Discard the seeds from the main part of the pepper, and set the hollow peppers aside. Trim the remaining pieces of pepper off of the pepper tops. Chop and reserve for stuffing.
3. Saute the onion in olive oil until translucent. Add garlic, mushrooms, and chopped peppers. Cook until vegetables are softened, about 5 minutes. Stir in the ground meat and cook through. Mix in the rice and half of the can of tomato sauce. Season with salt and pepper to taste.
4. Place the stuffing inside the peppers and put the peppers into the dutch oven. If you have any additional stuffing, you can put it around the peppers (just be sure to grease your dutch oven well).
5. Add the ketchup to the remaining tomato sauce and stir to combine. Spoon some of the tomato sauce mixture on top of the stuffed peppers. Sprinkle the peppers with cheese.
6. Place dutch oven on hot coals, making sure it is stable and level. Cook the peppers until they’re softened and the stuffing is heated through.
Recipe adapted from Dirty Gourmet.