The Backcountry Chef-Fire Roasted Stuffed Bell Peppers

Summer means fresh vegetables, especially bell peppers and tomatoes!  This super-simple recipe is going to blow your mind, and probably your friends’ too.  I think that any time you take the effort to stuff something with some kind of filling, the fancy factor gets kicked up at least 100 notches.  Prepare for some campfire gourmet!

Serves: 2
Good for:  Backpacking, Hearty meals, Health nuts


  • -1/4 c quinoa
  • -1/2 c water
  • -2 bell peppers (Make sure they have a balanced, well rounded shape)
  • -1 medium sized tomato
  • -1/2 c salami (cubed)
  • -2-3 circles laughing cow individually packaged cheeses (in wax)
  • -Generous amount of Franks Red Hot Sauce


  • Knife
  • Stirring spoon/spork
  • Aluminum foil
  • Gas camping stove
  • Small pot for boiling water
  • Surface for cutting vegetables and salami
  • Campfire
  • Long cleaned stick


  1. Place quinoa and water in pot, covered, bring to boil.
  2. Reduce heat to simmer, allow water to absorb into quinoa 15-20 minutes.  Fluff.  Set aside, covered.
  3. Cut circle around stem of bell peppers, pull out and remove seeds, careful not to break the pepper’s shape.
  4. Place peppers in fire and allow to cook until softened and slightly charred, keep an eye on it.  I’d give you a time estimate for this, but your fire might burn differently.  This is simply a pre-cook to ensure the pepper is cooked through.
  5. When bell peppers are cooked through, use cleaned stick to fish them out of the fire and allow to cool while you continue prep
  6. Finely cube the salami, tomato, and cheeses, add to quinoa
  7. Generously add Franks Red Hot Sauce (this is essential to the tangy flavor, even if you aren’t that good with spicy things.  Give it a shot.)
  8. Place bell pepper in the middle of a square of aluminum foil, fill with stuffing mixture, close aluminum foil over whole package.
  9. Repeat for bell pepper #2
  10. Carefully place wrapped pepper into campfire once again, making sure to keep open ended side up
  11. Cook for 5 minutes, turn pepper, cook for 5 more minutes.  Repeat until desired heating achieved, 5 minutes on each side should be sufficient.
  12. Be careful not to allow steam to burn you when you open aluminum packaging.
  13. Enjoy!

Backcountry cooking tip of the week:  Keeping your food safe from bears and other predators

When you leave a mess in your house after cooking you dinner, you may have an issue with ants.  When you leave a mess in your campsite after cooking your dinner, your issues may become a little larger.  And have claws.  Always remember to change your clothes after eating, cook at least 100 yards from your tent, never allow food to enter the tent, and avoid cooking heavily smelling foods.  Also, never leave food waste in campsites or near trails, because it raises the chances that animals will get familiar with the area cooked in and associate it with food.  Yikes.