Dutch Oven Stuffed Bell Peppers
Dutch Oven Stuffed Bell Peppers
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course: Dinner, Lunch, Main Course
Cuisine: German, Hungarian, Mediterranean
Servings: 6 servings
  • 6 green bell peppers tops cut off then diced, seeds removed
  • 2 tbsp vegetable oil
  • 1 c yellow onions diced
  • 1 lb ground beef or ground pork or 1/2 and 1/2 of each
  • 3 cloves garlic diced
  • 1/8 c fresh parsley leaves chopped
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp red pepper flakes more or less depending on the amount of heat desired
  • 2 c white rice
  • 8 oz tomato sauce
  1. Start heating up charcoal. I've also made this dish over an open fire with lots of hot coals. Dish can be made in a 350 degree oven.
  2. Cook rice until fluffy.
  3. In a large skillet, heat up the vegetable oil and sauté the onions and chopped "tops" of bell peppers for about 2-3 minutes. I usually use the dutch oven so I one less pot to clean.
  4. Add the beef, garlic, parsley, salt, pepper, and red pepper flakes. Cook until the meat is browned.
  5. Add in the rice and tomato sauce. Stir until well blended.
  6. Stuff the bell peppers into the bell pepper "shell" and place upright in dutch oven.
  7. Put the lid on the dutch oven on place on charcoal. Shovel 8-10 briquettes on top of the dutch oven lid.
Recipe Notes

To make these more kid-friendly, I've put ketchup as a thin layer on top of the mixture.  I've also added shredded cheese on top for the last 5 minutes of cooking for extra deliciousness!

For a camping trip without any kitchen space, I have cooked the mixture ahead of time and kept it in a ziplock bag in the cooler until ready to cook.  Then all I had to do is is get my fire going, stuff the mixture inside the peppers, and place in the dutch oven.