Go Back
Vegetarian Stuffed Bell Peppers served fresh at a campsite by a glowing campfire.

Vegetarian Stuffed Bell Peppers

Feast Camp
Vegetarian Stuffed Bell Peppers are a flavorful, nutritious, and easy-to-make camping meal, perfect for cooking over a campfire or grill.
Print Recipe Pin Recipe

Equipment

  • Campfire or Portable Camping Stove
  • Aluminum Foil
  • Cutting Board
  • Knife
  • Mixing bowl
  • Spoon
  • Tongs or Heat-Resistant Gloves
  • Cooler

Ingredients
  

Main Ingredients:

  • 4 large bell peppers red, yellow, green, or orange
  • 1 cup cooked rice white, brown, or quinoa
  • 1 cup black beans drained and rinsed
  • ½ cup corn fresh, frozen, or canned
  • 1 cup diced tomatoes canned or fresh
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese cheddar, Monterey Jack, or vegan alternative

Optional Toppings:

  • Chopped cilantro
  • Lime wedges
  • Sour cream or Greek yogurt
  • Hot sauce

Instructions
 

Prep Your Ingredients:

  • Cook rice at home and store it in an airtight container.
  • Wash the bell peppers, slice off the tops, and remove seeds and membranes. Save the tops for lids if desired.
  • Mix cooked rice, black beans, corn, diced tomatoes, shredded cheese, chili powder, cumin, smoked paprika, salt, and pepper in a bowl until well combined.

Stuff the Peppers:

  • Fill each hollowed pepper generously with the mixture.
  • Place the pepper tops back on for presentation.

Wrap and Cook:

  • Wrap each pepper in aluminum foil, sealing edges tightly.
  • Place the wrapped peppers on hot campfire coals or a grill grate.
  • Cook for 20-30 minutes, turning occasionally to ensure even cooking. Peppers are ready when tender, and the filling is heated through.

Serve and Enjoy:

  • Remove peppers from the fire and let them cool for 3-5 minutes.
  • Unwrap the foil carefully and transfer peppers to plates.
  • Garnish with optional toppings like cilantro, lime, or sour cream before serving.