Summer Stuffed Peppers

     There is something about stuffed peppers made in a dutch oven that is beyond compare.  Baked and braised, these 'broasted' bundles come out tender, juicy and loaded with flavor.  Nothing too fancy and very easy to prepare, this classic recipe from Mr. Food tastes like it came right out of your grandmother's kitchen.  In my 10 inch deep oven the peppers cooked for a total of 50 minutes with 10 coals in a ring around the bottom, 14 placed around the outside of the lid with 6 briquettes placed evenly in the center.  Halfway through cooking time baste them with the remaining tomato sauce or finish them off with a topping of your favorite shredded cheese right before you take them off the coals.

Summer Stuffed Peppers
1 29 oz can tomato sauce
1 cup water
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 lb ground beef
1 cup uncooked instant rice (Minute Rice)
1 small onion, chopped
6 bell peppers, washed, tops removed and seeded

     Lightly oil or spray dutch oven.
     In a medium bowl, combine tomato sauce, water, garlic powder, salt and pepper; mix well.
     Remove 1 cup of mixture to a large bowl and add to it ground beef, rice and onion; mix well.
     Stuff each bell pepper with an equal amount of the meat mixture.
     Place 2 cups tomato sauce in prepared dutch oven, place peppers upright in sauce.
     Spoon half of remaining sauce over peppers.
     Bake at 350 degrees for 50-55 minutes, spooning remaining sauce over peppers halfway through cooking time.

Spoon 2 cups of sauce into dutch oven before adding peppers

Bake at 350 degrees for 50-55 minutes, spoon remaining
sauce over peppers halfway through cooking time

A vintage recipe that never goes out of style

Refried Bean Poblanos with Cheese

      The original recipe for these Refried Bean Poblanos with Cheese from Cooking Light calls for preparing them in your microwave, since it had so many good reviews and so few ingredients I thought it would be a great dish to try in my dutch oven.  I was not disappointed.  If you're a fan of chilies rellenos you will definitely like these stuffed peppers.  Also, the ingredients can easily be transported and stored at your campsite, except for the cheese, nothing requires refrigeration.  Eight chile halves just fit into my 12 inch dutch oven and they baked for a total of 40 minutes with 12 coals in a ring around the bottom and 28-30 on the lid.  You do need to roast them in a hot oven so the chiles with soften.  I used a can of Refried Black Beans with Roasted Chiles to give it a little more flavor.  This is an excellent vegetarian recipe and if you use a packet of Uncle Ben's Ready Rice you'll have dinner assembled before your coals are even covered in ash.

Refried Bean Poblanos with Cheese
4 medium poblano chiles, halved and seeded
1 16 oz can refried beans
1 8.8 oz pouch Uncle Ben's Original Ready Rice OR 2 cups cooked rice
1/2 cup picante sauce
1 8 oz can corn, drained
1/2 tsp cumin
1 cup shredded Cheddar cheese OR Four-Cheese Mexican Blend
Sour cream (optional)
Chopped fresh cilantro (optional)

     Lightly oil or spray dutch oven.
     In medium bowl, combine beans, rice, picante sauce, corn and cumin; stir well.
     Spoon bean mixture evenly into chile halves.
     Place filled chiles in prepared dutch oven.
     Bake at 400 degrees for 30-35 minutes or until chiles have softened.
     Sprinkle with Cheddar.
     Bake for 3-5 minutes or until cheese has melted.
     Garnish with sour cream and chopped fresh cilantro if desired.
     Makes 4 servings.

Fill chiles with stuffing mixture and place in well oiled dutch oven

Bake at 400 degrees for 30-35 minutes or until chiles have softened

Top with cheese and bake for 3-5 minutes, or until melted

These roasted chiles are melt in your mouth delicious

Corn Stuffed Peppers

      Sometimes you're just in the mood for a four ingredient recipe.  With these Corn Stuffed Peppers, Stouffers has gone ahead and done all the work for you.  I apologize to those of you who can't find their brand of frozen Corn Souffle in your local grocery store, I really don't know what you could use as a substitution.  Definitely a good camping recipe, if you don't have refrigeration, you can defrost the souffle overnight in your cooler.  In my 10 inch oven, it did take a good hour to cook with 22 coals on the lid and 10 around the base of the oven.  Believe it or not, the souffle does actually rise leaving a light and fluffy filling, just be sure to leave enough space between the peppers and the lid of your dutch oven.  Hard to believe something this simple could be so elegant, also you can easily double or triple the recipe if you're feeding a crowd.

Corn Stuffed Peppers
2 12 oz. packages Stouffers Corn Souffle, defrosted
1 16 oz. jar mild salsa
4 green OR red peppers
1/3 cup shredded cheddar cheese

Lightly oil or spray dutch oven.
Cut stem ends from peppers; remove seeds and membranes.
Pour salsa into the bottom of dutch oven.
Spoon Corn Souffle into peppers.
Stand peppers in salsa.
Bake at 350 degrees for 55 minutes.
Top each pepper with cheese.
Cook for 5 minutes more or until cheese has melted and knife inserted in center of souffle comes out clean.
Makes 4 servings.

Yup, just 4 ingredients for these tasty peppers

Thaw corn souffle then fill peppers

Bake for 55 minutes, top with cheese then bake until cheese has melted

A light and downright elegant camper's dinner

Stuffed Jalapeno Peppers

      For those of you heading out for Memorial Day this recipe for Stuffed Jalapeno Peppers from Heinz is a real crowd pleaser and something delicious to make at your weekend celebration.  The assembly takes a little time but trust me, these are so good, it is well worth the preparation.  Hot out of my dutch oven, I wolfed down 6 of these bad boys for breakfast.  In my 10 inch oven, they baked for 20 minutes with 10 coals in a ring around the bottom and 20 briquettes on the lid.  The original recipe says it stuffs 24 pepper halves, I would guess no more than 20 if you heap in the filling.  Spoon the filling into a zip lock bag, snip off the corner and use it as a pastry bag to stuff the peppers.  I substituted Panko crumbs for the fresh ones, they are not only easier to use but I like the extra crunchy topping.  If you want to elevate these to perfection, sprinkle some bacon crumbles into the filling.  Give these a try, making jalapeno poppers in your dutch oven couldn't be easier.

Stuffed Jalapeno Peppers
10-12 large, fresh jalapeno peppers
1/2 cup Heinz Tomato Ketchup
3/4 cup shredded Cheddar cheese
1/2 cup softened brick-style cream cheese
1 cup fresh OR Panko breadcrumbs
2 Tblsp butter, softened or melted
1 tsp minced garlic OR 1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika

     Lightly oil or spray dutch oven.
     Cut peppers in half lengthwise; seed and hollow out the insides.
     Blend Ketchup with Cheddar and cream cheeses.
     Spoon or pipe the filling into the halved peppers, mounding slightly.
     Combine breadcrumbs with butter, garlic, salt, pepper and paprika.
     Sprinkle crumb mixture on top of each stuffed pepper.
     Place peppers, filling side up in prepared dutch oven.
     Bake at 400 degrees for 20 minutes.

My 10 inch oven held 14 large pepper halves

Bake at 400 degrees for 20 minutes

Make a double batch, one for you and one for everyone else

Unstuffed Peppers

     If you love stuffed peppers like I do but aren't in the mood to make them from scratch, this recipe for Unstuffed Peppers from Campbell's gives you all the flavor without the fuss.  Brown your ground beef with the onions over a full compliment of coals.  Move the coals to a ring around the bottom of the oven, add the rest of the ingredients and cover with as many coals on the lid as you'll need to keep it at a strong bubble.  In my 10 inch oven I used 24 coals on the lid and the peppers were ready in 25 minutes.  Such an easy way to enjoy stuffed peppers and tailor made for camp cooking, this recipe is going to be filed straight away in my chuck box.

Unstuffed Peppers
1 Tblsp vegetable oil
1/2 to 1 pound ground beef OR turkey
1 medium onion, chopped (about 1/2 cup)
1/2 tsp dried basil
1/2 tsp garlic powder
2 cups V8 Vegetable Juice
1/2 cup uncooked regular long-grain white rice
2 medium green peppers, cut into 1-inch pieces
Salt and freshly ground black pepper to taste

     Lightly oil or spray 10 inch dutch oven.
     Saute onions and beef OR turkey in vegetable oil over a full spread of coals until browned.
     Add basil, garlic powder, salt and pepper.
     Stir in rice, V8 Juice and peppers; mix until well combined.
     Move coals to a ring of 10 around the base of the oven.
     Cover with as many coals as needed to keep liquid at a strong simmer.
     Cook for 25-30 minutes, stirring halfway, or until rice has absorbed liquid and peppers are tender.
     Makes 4 servings.

Saute beef and onions over a full spread of coals

Add seasoning, peppers, V8 juice and rice

Simmer for 25-30 minutes or until peppers and rice are tender

All the great flavor of a stuffed pepper without the hassle

Chili Pie Peppers

      The blast of Arctic air we're feeling today had me craving a hot, cheesy Chili Pie.  The package of red peppers in my fridge was past the sell by date which got me to thinking of a way to combine the two and use the hollowed out peppers as individual serving cups for the Chili Pie.  Since the peppers require more time to bake than the cornbread, I filled the peppers halfway with the canned chili, let them bake for 10 minutes in a hot oven, then topped them off with the cornbread batter.  After 15 minutes, or when the cornbread was puffed and lightly brown, I sprinkled them with the grated Cheddar and in 3 minutes they were ready to take off the coals.  Even if I do say so myself, these were pretty tasty and like a mini fiesta on your plate.  I used Hormel bean chili but whatever canned brand or homemade version you use, just make sure it is not too runny.  I should know better by now, as with all stuffed peppers, they're best made in a deeper oven.  The cornbread will rise so make sure there is enough clearance between the pepper and the lid, also oil your oven well as the melted cheese will run down the side of your peppers.  You can have fun with this recipe, try it with poblanos, make your favorite cornbread, add chilies, a can of corn or some chopped jalapenos.  The peppers baked in 30 minutes in my 10 inch oven with 10 coals around the bottom and 26-28 briquettes on the lid.  This is such an easy camping recipe, by the campfire or at a cook-off, give these Chile Pie Peppers a try. 

Chile Pie Peppers
4-6 bell peppers, cleaned, seeded and tops removed.
1 15 oz. can chili
1 8.5 oz. package cornbread mix (I used Jiffy) plus ingredients needed to prepare cornbread.
1 cup shredded Cheddar cheese

     Lightly oil or spray dutch oven.
     Stand peppers in bottom of prepared dutch oven.
     Fill peppers no more than halfway with canned chili.
     Bake at 400 degrees for 10 minutes.
     Prepare cornbread mix according to package directions.
     Spoon cornbread into peppers; be careful not to overfill, cornbread will rise.
     Bake for 15 minutes or until cornbread has puffed and is lightly brown.
     Sprinkle with shredded Cheddar cheese; cover and heat for 3-5 minutes or until cheese has melted.
     Serve while warm; garnish with your favorite toppings.

Fill peppers halfway with chili

Bake for 10 minutes at 400 degrees

Fill with cornbread batter

Bake for 15 minutes or until cornbread has puffed then top with cheese

Heat for 3-5 minutes or until cheese has melted

Garnish these mini chili pies with sour cream and cilantro or your favorite toppings

Greek Stuffed Peppers

      You'll never miss the meat in these Greek Stuffed Peppers from Martha Stewart.  Filled with couscous, feta cheese and cannelini beans, the great thing about them is that you don't have to cook any of the stuffing ingredients beforehand.  The couscous fluffs up and steams along with the peppers.  I baked them in my 10 inch oven with 10 coals around the bottom and 22 on the lid, in 45 minutes they were tender and brown on top.  When they were ready I topped them with a sprinkling of cheese and let them cook for 5 minutes longer.  I should have known better by now but stuffed peppers always cook better in a 12 inch oven, smaller ovens are just a wee bit on the shallow side.  Filling, healthy and a terrific entree to make for the vegetarians in your family, these peppers can easily be assembled at home or by the campfire.

Greek stuffed Peppers
4 large OR 6 small bell peppers
1 15 oz. can cannellini beans, rinsed and drained
1 cup (4 oz.) crumbled feta cheese
1/2 cup couscous
4 scallions, white and green parts separated, thinly sliced
1 clove garlic, minced
1 tsp dried oregano
salt and freshly ground pepper
1 cup water

     Lightly oil or spray 12 inch dutch oven.
     Slice off tops of peppers below stems; remove ribs and seeds from peppers.
     In medium bowl mix beans, feta, couscous, scallion whites, garlic and oregano. 
     Season with salt and pepper and toss to combine.
     Stuff peppers with bean mixture, place in bottom of prepared oven.
     Pour water around peppers.
     Bake at 350 degrees for 45-50 minutes or until peppers are tender.
     Top with cheese during the last few minutes of cooking time if so desired.
     Garnish with green scallions before serving.

Add water to dutch oven before cooking peppers

Bake for 45-50 minutes at 350 degrees

Fork tender peppers stuffed with fluffy couscous, melted cheese and beans

  

Orzo Stuffed Peppers

      The green peppers looked so good at the grocery store today and at ninety nine cents a pound I couldn't resist coming home with a bagful.  I poured over stuffed pepper recipes online and this pasta stuffed version from Mr. Food looked the easiest and did not require any prior cooking of the ingredients.  It's a one bowl dish.  Clean the peppers, mix the stuffing, place them in your oven and bake away.  It makes enough for five large peppers or six medium ones.  Bake them in your 12 inch oven with 12 coals around the bottom and 22-24 on top.  After 30 minutes pour on the remainder of the sauce and cover with cheese.  Dutch ovens magically cook peppers, steaming and baking them at the same time.  Like mini meatloaves wrapped in sweet, tender peppers, this old fashioned recipe never goes out of style.

Orzo Stuffed Peppers
1 pound ground beef
1 cup uncooked orzo pasta
1 (29-ounce) can tomato sauce, divided
1 teaspoon dried basil
1 teaspoon garlic powder
salt to taste
1/2 teaspoon black pepper
6 medium-sized green bell peppers, tops removed and cored
2 cups water
1/4 cup Parmesan cheese

     Lightly oil or spray a 12 inch dutch oven.
     In large bowl combine the ground beef, orzo, 1 1/2 cups tomato sauce, basil, garlic powder, salt and pepper; mix well.
     Loosley stuff the peppers with beef mixture.
     Stand the peppers in prepared dutch oven.  Pour 2 cups of water in bottom of oven.
     Cook at 375 degrees for 30-35 minutes or until beef is browned on top.
     Pour remaining sauce over peppers and sprinkle with Parmesan cheese.
     Cook for ten minutes more or until cheese has melted and sauce is bubbling.
     Serves 5-6.

Bake loosely stuffed peppers in 2 cups of water

Bake for 30-35 minutes

Pour on remaining sauce and sprinkle with cheese

Ready in 10 minutes

Juicy and succulent, my new favorite way to cook peppers

Sisters on the Fly Stuffed Bell Peppers

     Sisters on the Fly is an organization of women who love to fish, travel and gather in their vintage trailer caravans.  Formed in 1999 their membership has grown to 1,400 adventurous women.  They have published a great book portraying life in the sisterhood with tips on camping, cooking and life in the great outdoors.  This recipe for Stuffed Bell Peppers from Sisters on the Fly; Caravans, Campfires, and Tales from the Road was one of the first recipes I tried in my dutch oven.  This is an easy recipe in that it does not require any pre-cooking of the beef, just stuff the peppers and wait for your dutch oven to steam them to perfection. I have made it several times both in my 10 and 12 inch ovens, my only suggestion would be to make sure your oven is deep enough or your peppers low enough to allow enough room between the stuffing and the lid.  I would recommend using your deep oven if you have one.  The sweet peppers are fork tender, the stuffing light and juicy.  These are incredibly good and hard to believe, they are almost better the next day.  If you are a lover of stuffed peppers this classic recipe is about as good as it gets and thank you sister Edith Berry for sharing it with us!

Sisters on the Fly Stuffed Bell Peppers
14 soda crackers (Saltines), crushed into fine pieces
1 1/2 lb. lean ground beef
1 large onion, chopped
3 stalks celery, chopped
1 14 oz. can tomato sauce
2 eggs, slightly beaten
2 cloves garlic, minced
6 large red, green, orange, or yellow bell peppers
2 cups water
1/4 cup Parmesan cheese, grated ( I use shredded Mozzarella)

     Edith Berry (Sister #614) is acknowledged as one of the best cooks in the Sisterhood. She has collected hundreds of campfire recipes. This old fashioned favorite can be put together in advance and stored in a cooler until suppertime. Serves 6.

     Lightly oil or spray a 14 inch dutch oven.
     In a large bowl, mix together the soda crackers, ground beef, onion, celery, and half the tomato sauce.  Add the eggs and garlic and mix well. 
     Cut off the top of the peppers and clean out the insides.  Stuff the peppers with the meat mixture and place them in your dutch oven.  Add 2 cups of water to the bottom of the oven and steam the peppers for an hour using approximately 12 charcoal briquettes on the bottom and 15-20 on the lid.
     When the peppers are tender and cooked, pour the remaining tomato sauce over the peppers and sprinkle with Parmesan cheese.  Cook for a few more minutes or until cheese is melted.

Steam stuffed peppers in two cups of water

After 50 minutes to an hour, peppers tender and stuffing cooked through

Cover with tomato sauce and sprinkle with cheese

A definite blue ribbon recipe