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.
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.
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.