Our friend John, asked on the Prairie Dog Facebook page, “Can I make stuffed bell peppers in my camp Dutch oven?” The immediate response was a resounding yes, followed by a bushel of suggestions for recipes.
Here is how I adapted this classic recipe with one of my favorite whole grain substitute for white rice, quinoa with its high protein content. I also had Rotel in the pantry, so I added this to my spicy adaptation of the stuffing. Here’s the recipe!
This recipe works best in a deep 10-inch camp Dutch oven to give the stuffed peppers clearance between the top of the stuffing and the lid of the camp oven. If you increase the number of servings, make sure to bake this in a deep camp Dutch oven or plan on trimming the peppers down so they don't hit the top of the oven.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time | Passive Time |
| 45 minutes | 20 minutes |
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This recipe works best in a deep 10-inch camp Dutch oven to give the stuffed peppers clearance between the top of the stuffing and the lid of the camp oven. If you increase the number of servings, make sure to bake this in a deep camp Dutch oven or plan on trimming the peppers down so they don't hit the top of the oven.
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Ingredients
- 4 Bell Peppers Try to make sure they are similar in size and proportion
- 2 tablespoons olive oil
- 1 medium onion Diced
- 4 cloves garlic minced or finely chopped
- 1 pound ground turkey or beef
- 1/2 teaspoon salt
- ground black pepper to taste
- 1/2 cup quinoa
- 1/4 cup chicken stock OR water
- 2 10-ounch cans Rotel Substitute diced tomatoes if you don't want the green chile
- 2 tablespoons Worcestershire sauce
- 1/4 cup grated parmesan
Servings: people
Instructions
- Fire up a chimney of charcoal. This recipe calls for 15 minutes of sautéing and another 20 minutes of baking. I filled our chimney up half way at the beginning to cook the meat and then fired up another half-filled chimney to bake the stuffed peppers.
- Prepare bell peppers by washing them and cutting off the tops by making a cut around the upper edge of each pepper at an even level. Pull tops off and remove core and seeds. Season the inside of each pepper with salt and black pepper. Set them inside the oven and check to make sure there is at least an inch between the top of the oven and the top of the pepper. If the isn't enough room, trim off some of the bell pepper until there is enough room. Remove the bell peppers and set aside.
- Place the empty 10-inch camp Dutch oven over a pile of hot charcoal. Add olive oil and diced onions. Sauté until the onions start to turn translucent, about 5 minutes. Add garlic and stir for another minute. Add ground meat, salt and ground black pepper. Cook meat until it isn't pink. Drain excess fat or oil and return cooked meat and onions to camp Dutch oven.
- Add quinoa and chicken stock or water. Add undrained Rotel and Worcestershire sauce. Stir.
- Cut off the extra flesh from the tops of each bell pepper and chop them into bit size pieces. Stir into meat and quinoa mixture. Bring liquid to a slow simmer and cover.
- Let the mixture cook for about 10 minutes, then check to see how much liquid remains. The mixture is done when almost all of the liquid has evaporated and the quinoa is opened up with tiny white spirals hanging around each seed. Remove meat and quinoa mixture to a separate bowl and place prepared bell peppers in the oven. Fill each bell pepper with the meat and quinoa mixture.
- Bake the stuffed bell peppers at 350 degrees F for 20 minutes by placing a circle of 7 hot charcoals underneath the oven and a circle of 14 hot charcoals on the lid. The peppers are done when the flesh of the bell peppers are fork tender. Sprinkle the grated parmesan over each pepper and place lid on the oven for a few minutes to melt the cheese.
- Enjoy!
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