Stuffed Peppers are one of our family’s favorite dishes. You can pull from all kinds of things you already have in the kitchen, and it’s a simple dish that’s ready in under an hour. While we’ve made this dish at home several times, we hadn’t tried making this while out on the road, so we decided to get creative and try it out in the dutch oven. The results? Delicious! For even more inspo, check out our 6 favorite dutch oven recipes!
For this recipe, we went with fresh Mexican inspired flavors, which worked really well for the late summer/early fall temperatures. Though, you can really play with this dish with any of your favorite pepper stuffings! Check out the notes below for some tips, tricks, and variation options.
Dutch Oven Stuffed Bell Peppers
Ingredients
- 7 large bell peppers
- 1 lb ground beef
- 3 cups mushrooms
- 2 cups mango salsa
- 3 tablespoons lime juice
- 2 cups cheddar chees
- salt and pepper to taste
Directions
Get the campfire going and light the coal briquettes. You will need 14 briquettes.
Cut the tops off of the bell peppers and clean out the inside. It’s important to cut the tops enough so that they will fit inside your dutch oven with the lid closed.
Brown the beef.
Chop the mushrooms.
Mix together the beef, mushrooms, lime juice, and salsa in a bowl. Make sure the salsa coats everything.
Spoon the mixture into your peppers and place into the dutch oven.
Place 7 coal briquettes on the bottom and seven on the top of the dutch oven, and bake for 30 minutes.
Supplies
- Cast Iron Dutch Oven (10 in)
- Welding Gloves (or similar to handle the hot cast iron)
- Knife
- Skillet
- Coal Briquettes
- Bowl
Recipe Notes
- -This recipe can be altered to fit your favorite stuffed pepper recipe.
- -Cooking time may vary slightly depending on the size of the dutch oven, quality of the charcoal, and outside temperature.
- -Each charcoal briquette equals approximately 25 degrees, so we are creating a 350-degree temperature inside the dutch oven. It is best to heat more charcoal than the recipe calls for since these times and temperatures can vary slightly.
- -If you cut your peppers too long for the lid to close, take them out and trim them down. It’s important for the lid to be able to close completely.
- -Get playful with the sauce! You can substitute the mango salsa for most acidic thicker sauces: regular salsa, tomato sauce, lemon juice, lime juice, etc.
- -Easily make this a vegetarian dish by trading ground beef, for a meat substitute, doubling the mushrooms, or adding in chopped veggies. Just make enough so that you can adequately fill the peppers: about 6 cups total.
While these are delicious all on their own, we love to make a salad to go with this dish. For this recipe, we paired it with a spring mix salad with fresh tomatoes, mango, cilantro, lime, and a splash of olive oil.
