Meta: Stuffed peppers are loaded with Italian-style beef and rice, then wrapped in foil. Make ahead to cook while camping, BBQing, or in your kitchen oven.
Stuffed peppers are a great meal-in-one choice for camping. These are filled with Italian-style beef and healthy brown rice, then wrapped in foil to take along on your trip. They made be made ahead up to 3 days in advance, ready to pop in the cooler and head to the campgrounds. These foil packets work just as well on your backyard BBQ as well as in your kitchen oven.
If you are not a fan of brown rice, any variety of cooked white rice will do just as well. If you’d like to jazz them up a bit, substitute half of the ground beef with bulk breakfast pork sausage. Use your favorite shredded cheese in place of mozzarella.
The Author Says: These Italian-seasoned stuffed pepper boats have a zesty, full-flavored taste that is very satisfying.” –Marilyn Haugen
Beef-Stuffed Pepper Boats Recipe
2 pounds (1 kg) 80/20 (lean) ground beef
1-1/2 cups (375 mL) instant brown rice
1 zucchini, chopped
2 teaspoons (10 mL) dried Italian seasoning
1-2/3 cups (400 mL) spaghetti sauce, divided use
1-1/2 cups (375 mL) shredded mozzarella cheese, divided use
3 large bell peppers (1 green, 1 red, 1 yellow), halved lengthwise and cored 3 (see Tips)
In a large skillet, over medium-high heat, cook beef, breaking it up with a spoon, for 5 to 6 minutes or until no longer pink. Drain off fat.
Meanwhile, in a medium saucepan, bring 1-1/2 cups (375 mL) water to a boil over high heat. Stir in rice. Reduce heat to medium-low, cover and simmer for 5 minutes. Remove from heat and let stand for 5 minutes, then stir in beef, zucchini, Italian seasoning, 1 cup (250 mL) spaghetti sauce and 1 cup (250 mL) cheese.
Tear off 6 sheets of heavy-duty foil, large enough to wrap each bell pepper half. Coat each sheet with nonstick vegetable cooking spray.
Place a pepper half on each prepared foil sheet. Spoon beef mixture into pepper halves, dividing evenly, and top with the remaining sauce and cheese. Fold edges of foil up into a bowl shape around the pepper. Spoon 1 tablespoon (15 mL) water into the bottom of each packet. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 3 days.
At the Campsite:
Prepare campfire coals. Place stuffed pepper packets on hot coals and cook for 20 to 25 minutes or until filling is heated through, peppers are tender, and the edges are crisp.
Yield: 6 servings
•If you have a 26-oz (740 mL) jar of spaghetti sauce, you’ll need about half for this recipe. You can heat the remaining sauce to drizzle over the tops of the peppers. It also makes a great dipping sauce for fries.
•It is not necessary to use a mix of bell pepper (sweet capsicum) colors, but if you are serving these on a platter, the presentation is so inviting.
Recipe Source: “150 Best Recipes In Foil : Ovens, BBQ, Camping” by Marilyn Haugen (Robert Rose)
Reprinted with express permission.
Beef-Stuffed Pepper Boats Recipe Photo ©2016 Marilyn Haugen