Stuffed Bell Peppers

Campfire cooking continues.  This was a fun one.  While the filling inside the pepper would have been a little better with the full bread crumb and egg treatment like that used for meatballs or meatloaf to create a more tender and fluffy texture, it was still yummy.  Definitely hit the spot on a sub-freezing Colorado morning. 

To prepare a stuffed pepper, which is something that you can easily do in your home oven instead of a campfire, make a nice blend of ground meat and seasonings (in this case it was thyme, shallots, and money spice – but you could use any variety you like, such as eggs, bread crumbs, jalapenos, cumin seeds, and salt and pepper for example), and then jam it into a bell pepper as shown in the video. 

Once you got that all figured out, you spread a little oil across the outside of the pepper, wrap that badboy up in foil or place in a covered dish of some kind if making several, and bake on high heat until cooked on the inside.  Anyway, here’s the video.  Yum…

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6 CommentsLeave a comment

  1. Awesooooome!! How did you do the taters?

    • Just sliced and fried in a little butter and coconut oil.

  2. Did you do the taters on the fire?

    Also, just to let you know, if you lived in our time zone, you’d be on the invite list:

    http://www.facebook.com/event.php?eid=121132464613979#!/event.php?eid=121132464613979

    • I did it on a little backpacking stove. Don’t like to char my cookware any more than I have to.

      • I’ll bear that in mind. I’ve never used anything but backpacking pans with our stove. I hate my backpacking pans by the way, tiny and useless for much but boiling water. No wonder people do the dehydrated food.

        Hey the mountain pie throw down was a rousing success. Invented: cheese, chocolate and raspberry mountain pie. Delish!

      • Nice! Yeah, I use a nonstick 10″ fryingpan with a folding handle for most of my backcountry cooking. The pots are crap, but I at least have a stainless steel one instead of paper-thin aluminum.


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