Fire-Baked Veggie & Feta Stuffed Peppers
Sweet bell peppers filled with herbed rice, zucchini, tomatoes, and feta, wrapped in foil and baked right in the campfire coals for a satisfying vegetarian dinner with Mediterranean flair.
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.
Notes
Stuffing can be made ahead and packed in a zip bag for quick assembly on site. Foil packets make for minimal cleanup in camp.