Campfire Stuffed Peppers
Hamburgers go hand in hand with camping; they are an easy meal to whip up for your family when you first get to the campsite after setting up or come back from a hike with little time to prepare a camping meal. Campfire Stuffed Peppers are a great way to use up leftover hamburger, easy to prep ahead and a quick family meal.
Campfire Stuffed Peppers – Fit for 4
Campfire Stuffed Peppers has a delicious combination of tomato sauce, cheese and herbs for a hot meal back at the campsite. Filled with lean hamburger, spices and rice; this quick and easy meal is filling and a great way to warm bellies on a cooler day.
This recipe can accommodate 4 small green bell peppers or 2 large ones, with a little overstuffing. Our family cut the larger ones into 2 for 4 servings and the kids had leftovers.
This is one of those recipes you can easily make at home or take with you to your next camping spot. Hamburger is a great ingredient to add to your camping grocery list; it’s a versatile meat to create many recipes, like these Campfire Stuffed Peppers, and will make your meal planning easier.
*Don’t forget, how to build a cooking fire is key to cook times however you should be prepared to adjust times based on the look and texture of the food you are cooking.
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Campfire Stuffed Peppers
- 2 large green peppers (or 4 small)
- 2 tbsp ketchup
- 1 lb hamburger
- 1 cup instant rice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried parsley
- 2 packets of tomato cup of soup
- 1 cup water
Preheat the campfire for cooking. See the article How to Build a Cooking Fire.
Wash and cut the tops of the peppers, set the tops aside. Seed and devein.
In a medium mixing bowl place hamburger, rice, salt, pepper, parsley and ketchup; mix with your hands until well blended. Stuff the peppers with the hamburger filling equally. Place into a foil pan.
Mix together the packets of tomato soup with water and pour over the stuffed peppers with the pan to catch the remaining liquid. Place the pepper tops back on. Cover with foil and place over the grate of the cooking fire for approximately 30 minutes, or until peppers are cooked but not mushy and the meat is cooked through.
Cut into halves with a sharp knife and serve hot.
Amount Per Serving: Calories: 462 Total Fat: 20.03g Saturated Fat: 7.319g Trans Fat: 0.877g Cholesterol: 101mg Sodium: 552mg Carbohydrates: 36.36g Fiber: 2.8g Sugar: 7.43g Protein: 32.32g