Labor Day Make-Ahead Campground Stuffed Peppers
45 min serves 6-8
Labor Day Make-Ahead Campground Stuffed Peppers
These stuffed peppers are even more flavorful after they've rested overnight. Just reheat on your camp stove or campfire.
Ingredients:
- 1 each: yellow, red, and orange bell pepper
- 1 16 OZ package Pre 92% ground beef
- 1 t kosher salt
- 1 14 OZ can low sodium petite diced tomatoes with juice
- 2 T onion, minced
- 1 clove garlic, mashed
- 1/4 C celery, minced
- 1 C cooked rice (white or brown)
- 1/4 C shredded mild cheddar cheese, optional
- 2 T fresh parsley, minced and placed in a small ziplock bag or plastic wrap.
- First, rinse peppers, cut off top stem end, remove seeds and core, set aside to drain on paper towel.
- Preheat oven to 350°F.
- Remove ground beef from package and blot dry with paper towel.
- Heat a skillet on medium high heat and add the ground beef, breaking up the beef with a wooden spoon or mallet, season with the salt and cook, stirring about 10 minutes.
- Add tomatoes with their juice, onion, garlic, celery, and cooked rice, stir to combine.
- Stuff each pepper full with the beef mixture and top with cheese, if using.
- Transfer packed peppers to a baking pan and add 1/2 C water to the pan.
- Cover tightly with foil and bake until peppers are tender, about 25 minutes.
- Remove peppers from baking dish and place each pepper in the center of a square of heavy duty foil. Wrap peppers securely and place in a large ziplock bag.
- Keep peppers in a cooler until ready to cook. To reheat place foil packs in a cast iron pan and cover the pan tightly with a large piece of heavy duty foil. Place on your camp stove or campfire for 10 to 15 minutes until just heated through.
- Unwrap and top with minced parsley. Dig in!
Amount per 403g
-
403g
1 serving
-
630kcal
Calories
-
33.37g
Protein
-
620mg
Sodium
-
2.1g
Fiber
-
23.27g
Fat
-
16.44g
Carbohydrates
-
5.41g
Sugar
Nutrition is approximate, data retrieved from happyforks.com