Dutch Oven Stuffed Peppers

9 Comments » | Posted by emily on Wednesday, February 1st, 2012

I’m an official runner now. Training for this marathon. I think I’ll like it because its scenic (though we all know the real reason is that its downhill). Anyone ever done it? I’m pretty surprised with how obsessed I already am. I’ve been tracking my weight, my heart rate, my total miles, pace, clothes, food. I haven’t even really been drinking! And Wes just bought me a new monster GPS watch so I can be even more obsessed.

We look forward to Sunday Funday all week so we can eat french fries and drink beer. Lately, though, I’ve found myself accidentally migrating to the kitchen for a salad or a handful of blueberries. I have to stop myself and say “no! you can’t have those things on Sunday!” I guess if you’re consistent and you put a lot of focus into your goal at first, it really can become habit and be easy to continue.

One thing I read recently was that the pain or difficulty that comes with anything new (quitting smoking, eating healthy, running farther than ever before) comes only in waves. When that wave comes up and hits you, don’t quit, because you know that it will pass. And the more waves you work through, the shorter and easier the next ones will be- until eventually, maybe they’ll go away forever. I have been getting a lot of side stitches since I started running (always at the 30 minute mark), and I’ve thought about this wave thing each time and been able to run through them. They really do go away.

I ran the LA Kings 5K on Saturday. I’d never done an organized race before, so I wasn’t sure what to expect. It was pouring rain and freezing, of course, but I kept a good attitude and ended up having a lot of fun. I did it in 26:45, placed 209 out of 690, but I didn’t beat Daryl Evans. He’s the ex-Kings player that ran the event. I had him in my sights the entire race, but his pace was just a bit faster than mine. I also didn’t really know how to pace myself, and I got really confused about the distance left throughout the race. Hopefully my monster watch will help me out next time. Overall, it was a blast and I can’t wait to race again! If anyone has any advice for a marathoner like me, I’d love to hear it.

I’m hoping to do most of my long runs on weekends in beautiful locations, so I’ll be cooking a lot of good post-workout meals camping. Here’s a great one that can be pre-assembled and doesn’t require a lot of dishes afterwards, allowing you plenty of rest next to your campfire.

Dutch Oven Stuffed Peppers

Yield6 servings

Prep Time30 minutes

Cook Time30-40 minutes

Activity GuideCar Camping

Ingredients

  • 6 bell peppers
  • 2 tablespoons olive oil, plus more for greasing the dutch oven
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 10 ounces mushrooms, chopped
  • 14 ounces vegetarian ground meat (or real meat, if you like)
  • 4 cups cooked rice
  • 1 15-ounce can tomato sauce
  • salt and pepper, to taste
  • 2 tablespoons ketchup
  • 3/4 cup shredded extra sharp cheddar

Tools

  • Cutting board
  • Knife
  • Large Frying Pan or Pot
  • Large Spoon or Spatula
  • Can Opener
  • Dutch Oven

Method

  1. Grease your dutch oven. Get your campfire going and prep it so there is eventually a nice bed of hot coals to place your dutch oven on.
  2. Cut the tops off of the peppers. Remove the seeds from the main part of the pepper, and set them aside. Trim the remaining pepper off of the pepper tops. Chop and reserve for stuffing.
  3. Saute the onion in olive oil until translucent. Add garlic, mushrooms, and chopped peppers. Cook until vegetables are softened, about 5 minutes. Stir in the veggie meat and cook for a few minutes more. Mix in the rice and about half the can of tomato sauce. Season with salt and pepper.
  4. Place the stuffing inside of the peppers and then into the dutch oven. If you have any additional stuffing, you can put it around the peppers (just make sure you greased your dutch oven well).
  5. Add the ketchup to the remaining tomato sauce and stir to combine. Spoon some of the tomato sauce mixture on top of the stuffed peppers. Sprinkle the peppers with cheese.
  6. Place dutch oven hot coals, making sure it is stable and level. You may have to shift some of the coals around, or add a rock under the dutch oven to get it just right. Cook the peppers until they’re softened and the stuffing is heated through.

9 Responses to “Dutch Oven Stuffed Peppers”

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  2. [...] used this recipe substituting Thai Purple sticky rice to make it a little more interesting. It took a lot of [...]

  3. [...] campfire and whip up some outdoor delicacies like campfire strawberry shortcake, quesadilla salad, dutch oven stuffed peppers and creamy macaroni and cheese.  For desert how about Cupcakes In A Jar? Who can [...]

  4. [...] Recipe adapted from Dirty Gourmet. [...]

  5. [...] Recipe adapted from Dirty Gourmet. [...]

  6. [...] dutch oven stuffed peppers. (Source: [...]

  7. emily says:

    Hi Linda,
    Tastespotting is one of my favorite websites, and I’m glad you came across us there. Yes, you should definitely do a 5K this year and let us know how you liked it. Also, if you have any great camping recipes in your arsenal, please share them with us on Facebook. Thanks for the comment!

  8. Linda says:

    Hi Emily,
    Just found your website from tastespotting, and I’m enjoying it! My family, relatives and friends camp frequently and we always cook every meal over the fire, so I’m delighted to find some great campfire recipes. We are always looking for new ideas.
    I run some and have been thinking of running my first 5k race this yr. Glad you enjoyed your race. Love your website!

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