These delicious and filling stuffed peppers are loaded with beef, rice, cheese, and Italian-style spices, then wrapped in foil and cooked on the campfire, grill, or at home in the oven.
The peppers can even be made ahead of time, wrapped in foil, and stored in the cooler for up to three days, ready to cook while camping. Stuffed Pepper Foil Packets are naturally gluten-free, and a simple, dairy-free modification is included in the recipe.
For this recipe, we decided to try something different. We made the meat filling for our peppers with incredibly flavorful, tender, and buttery ground Wagyu beef from our friends at The Barn Wagon in North Carolina. Holy cow! (maybe pun intended?) The Wagyu beef elevated the flavor of these stuffed peppers and seriously raised the bar for what ground beef should taste like. I’m not kidding when I say it will be hard to go back to using conventional ground beef! I could go on about how impressed we’ve been with different cuts of Wagyu, but it’s hard to fully explain the differences in taste and texture unless you try it for yourself. Check out all The Barn Wagon has to offer here, and get top-notch Wagyu beef shipped right to your door.
Now, let’s start cooking!
Equipment
- Aluminum foil – Heavy duty foil works best to avoid rips and tears when flipping the packets with tongs.
- Large mixing bowl (3-Qt or larger) and spoon
- Heat-Resistant Gloves
- Long-handled tongs
- Knife and Cutting Board
Ingredients
- 3 Large Tri-Colored Bell Peppers
- 1 Pound Lean Ground Beef (or turkey, chicken)
- 1 TBSP Minced Onion
- 1½ Cups Minute Rice (white or brown)
- 1½ Cups Water
- 1½ Cups Marinara or Spaghetti Sauce (12 oz, check for gluten-free if needed)
- 1½ Cups Shredded Mozzarella Cheese – divided use (use vegan for dairy-free)
- 2 tsp Italian Seasoning
Cooking Instructions
Prep At Home Before Camping:
1. In a large skillet, cook the ground meat with the minced onion until no pink remains. Let the cooked meat cool and place it in a Ziplock bag in the fridge or camping cooler for up to 3 days.
2. Measure 1½ cups Minute rice into a Ziplock bag or small travel container.
3. Fill a jar or travel container with 1½ cups water. This will be mixed with the rice right before assembling the stuffed peppers.
4. Measure 2 teaspoons of dried Italian seasoning and place it in a small bag or travel container.
To Cook While Camping:
1. In a large mixing bowl, combine the rice and water. Let the rice soak for about 10 minutes while you prepare the peppers.
2. Cut open each pepper lengthwise. Remove the seeds and core.
3. After the rice has soaked for 10 minutes, add the pre-cooked ground beef, Italian seasoning, marinara sauce, and 1 cup shredded mozzarella cheese to the same bowl and mix well to combine all ingredients.
4. For three foil packets, cut six 20-inch (approx) pieces of aluminum foil and place two pieces in a “+” pattern. Note: I chose to wrap two stuffed pepper halves together in the same packet to conserve foil. You can wrap each pepper half separately if you choose.
5. Place two pepper halves in the center of each piece of foil. Spoon the meat and rice mixture evenly into each pepper, including any remaining liquid. This will help the rice cook properly. *Don’t top with cheese until after the peppers have cooked.*
6. Seal each foil packet by bringing the long ends of the foil together and folding them over until the seal is close to the food. Then, fold the sides of the packet and crease them multiple times, creating a completely sealed packet. Use the second piece of foil to wrap the packet again in the opposite direction to keep juices in and campfire ashes out. Repeat this procedure for each of the packets.
7. Place sealed packets over hot embers in a campfire or fire pit. The packets should NOT be directly touching the fire to avoid burning.
8. Cook the stuffed peppers for approximately 45 mins, turning and rotating packets every 15 minutes for even cooking.
9. After cooking, let the packets rest for 5 minutes then carefully open them and top each stuffed pepper with shredded mozzarella cheese. Loosely re-seal the packets for a few minutes to melt the cheese. Enjoy!
Recipe Card
Stuffed Pepper Foil Packets {with Gluten and Dairy-Free Options}
Equipment
- Aluminum foil – Heavy duty foil works best to avoid rips and tears when flipping the packets with tongs.
- Large mixing bowl (3-Qt or larger) and spoon
- Heat-Resistant Gloves
- Long-handled tongs
- Knife and Cutting Board
Ingredients
- 3 Large Tri-Colored Bell Peppers
- 1 Pound Ground Beef (or turkey, chicken)
- 1 TBSP Minced Onion
- 1½ Cups Minute Rice (white or brown)
- 1½ Cups Water
- 1½ Cups Marinara or Spaghetti Sauce (12 oz, check for gluten-free if needed)
- 1½ Cups Shredded Mozzarella Cheese – divided use (use vegan for dairy-free)
- 2 tsp Italian Seasoning
Instructions
Prep At Home Before Camping:
- In a large skillet, cook the ground meat with the minced onion until no pink remains. Let the cooked meat cool and place it in a Ziplock bag in the fridge or camping cooler for up to 3 days.
- Measure 1½ cups Minute rice into a Ziplock bag or small travel container.
- Fill a jar or travel container with 1½ cups water. This will be mixed with the rice right before assembling the peppers.
- Measure 2 teaspoons of dried Italian seasoning and place it in a small bag or travel container.
To Cook While Camping:
- In a large mixing bowl, combine the rice and water. Let the rice soak for about 10 minutes while you prepare the peppers.
- Cut open each pepper lengthwise. Remove the seeds and core.
- After the rice has soaked for 10 minutes, add the pre-cooked ground beef, Italian seasoning, marinara sauce, and 1 cup shredded mozzarella cheese to the same bowl and mix well to combine all ingredients.
- For three foil packets, cut six 20-inch (approx) pieces of aluminum foil and place two pieces in a "+" pattern. Note: I chose to wrap two pepper halves together in the same packet to conserve foil. You can wrap each pepper half separately if you choose.
- Place two pepper halves in the center of each piece of foil. Spoon the meat and rice mixture evenly into each pepper, including any remaining liquid. This will help the rice cook properly. *Don't top with cheese until after the peppers have cooked.*
- Seal each foil packet by bringing the long ends of the foil together and folding them over until the seal is close to the food. Then, fold the sides of the packet and crease them multiple times, creating a completely sealed packet. Use the second piece of foil to wrap the packet again in the opposite direction to keep juices in and campfire ashes out. Repeat this procedure for each of the packets.
- Place sealed packets over hot embers in a campfire or fire pit. The packets should NOT be directly touching the fire to avoid burning.
- Cook for approximately 45 mins, turning and rotating packets every 15 minutes for even cooking.
- After cooking, let the packets rest for 5 minutes then carefully open them and top each pepper with shredded mozzarella cheese. Loosely re-seal the packets for a few minutes to melt the cheese. Enjoy!
Notes
Want more camp cooking inspiration? Be sure to check out the Recipes section of the blog for more delicious and easy camping recipes!
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