When the fire has settled into a steady bed of coals and the campsite starts smelling like woodsmoke and dinner, Fire-Baked Veggie & Feta Stuffed Peppers are an easy win. The bell peppers soften and turn silky around the edges, catching a little char where the foil kisses the heat, while the filling stays steamy and fragrant inside.
This campfire cooking method is tailor-made for hands-off evenings: wrap each pepper tight in foil, nestle them into the coals, and let the camp do the work while you rinse up your pot or wander down to the water. Herbed rice makes the filling hearty enough after a long hike, zucchini and tomatoes melt into a saucy bite, and feta brings that salty, tangy punch that tastes right at home in a Mediterranean-style camp dinner.
They’re also friendly for group meals—everyone can grab their own foil-wrapped pepper straight from the fire ring, no plates required if you’re keeping things simple. Just be ready for that first forkful: smoky pepper, warm rice, and bright feta in one satisfying bundle, with cleanup that’s mostly just folding up foil and tossing it in the trash bag.
Fire-Baked Veggie & Feta Stuffed Peppers
Equipment
- Heavy-duty foil
- Knife
- Cutting board
- Spoon
Ingredients
- 4 large bell peppers any color
- 1 cup cooked rice white or brown
- 1 small zucchini diced
- 1 large tomato chopped
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cut the tops off bell peppers and remove seeds. Set aside tops for lids if desired.
- In a bowl, mix rice, zucchini, tomato, feta, parsley, olive oil, oregano, salt, and pepper.
- Stuff each pepper with the rice mixture. Replace tops if using.
- Wrap each pepper tightly in foil.
- Nestle foil packets in hot campfire coals. Bake 30–35 minutes, rotating once, until peppers are tender and filling is hot.
- Let cool briefly before unwrapping. Serve directly from foil for easy cleanup.