Why These Campfire Stuffed Peppers Are Worth Making
There’s something magical about a bell pepper blistering over an open flame. These campfire stuffed peppers balance smoky char with a hearty, flavorful filling that works as well over a campfire as it does in your kitchen oven.
The mix of farro, black beans, and fire-roasted tomatoes creates a wholesome, plant-based base, while the optional ground turkey brings in extra protein for those who want it.
Whether you’re cooking outdoors on glowing coals or inside on a busy weeknight, this recipe gives you the best of both worlds: nourishing fuel and cozy comfort.
Bonus: This recipe is also pup-approved! The base filling (with minimal spices) is safe to share in small amounts with dogs. My camp buddy, Sora, loved the taste of these peppers!
Ingredients for Campfire Stuffed Peppers [2 Servings]
Base Filling (for 4 peppers)
- 4 large bell peppers (any color), stems intact if possible
- ½ cup (90 g) dry farro (or ~1½ cups cooked)
- ½ cup (85 g) canned black beans, drained and rinsed
- ⅓ cup (55 g) fire-roasted diced tomatoes, drained
- ⅓ cup (30 g) shredded pepper jack or cheddar cheese
- 1½ tsp chipotle in adobo, finely chopped (adjust to taste)
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ½ tsp kosher salt
- Olive oil, for sautéing
Optional Ground Turkey Filling (for 4 peppers)
- 8 oz (225 g) ground turkey (about ½ lb)
- 1 tsp chili powder
- ¼ tsp garlic powder
- Salt & pepper, to taste
How to Make Campfire Stuffed Peppers
Prep at Home
- Cook the farro. In a small pot, simmer farro in 1½ cups salted water for 20–25 minutes until tender. Drain and let cool slightly.
- Prepare the base filling. In a mixing bowl, combine farro, black beans, tomatoes, cheese, chipotle, smoked paprika, cumin, and salt.
- Cook the turkey (if using). In a skillet, heat olive oil over medium heat. Add ground turkey, chili powder, garlic powder, salt, and pepper. Cook for 5–6 minutes until browned and crumbly. Let cool.
- Add the turkey (if using). Stir the cooked turkey into the entire batch of filling if you’d like all four peppers with meat. If not, simply keep the filling vegetarian.
- Stuff the peppers. Stuff the peppers. Slice tops off peppers and scoop out seeds. Fill with either the vegetarian mix, or the turkey version if using.
- Pack for travel. Wrap peppers individually in heavy-duty foil or place them in an airtight container until ready to cook. Refrigerate or freeze if prepping ahead.
At the Campsite
- Foil pack method. Place wrapped peppers in the embers or on a grate over indirect coals. Cook 25–35 minutes, turning occasionally.
- Dutch oven method. Arrange peppers inside, cover with lid, and cook over steady coals for 25–35 minutes.
- Optional char. Unwrap peppers and place directly over flames for 2–3 minutes for blistered skins.
- At-home method. Bake peppers in a covered dish at 375°F (190°C) for 30–35 minutes. Broil 2 minutes for char.
Equipment Highlight for Campfire Stuffed Peppers
One of the best parts of this recipe is how flexible it is with gear — whether you’re in the backcountry or your own backyard.
- Heavy-duty foil → The simplest method. Wrap peppers tightly in foil and cook them directly in the embers or nestled near the coals. Rotate occasionally to prevent scorching.
- Campfire grate → Place foil-wrapped peppers on a grate above the fire for steadier heat and easier turning. Great if you’re cooking multiple items at once.
- Dutch oven → A camping favorite. Arrange peppers inside with the lid on and let the oven act like a mini convection chamber. Even cooking, no fuss.
- Home kitchen → If you’re indoors, a covered baking dish or Dutch oven works just as well. Finish with a broil to mimic that charred, smoky skin.
Tips & Variations for Campfire Stuffed Peppers
Substitutions
- Swap farro with cooked rice, quinoa, or bulgur for a quicker cook.
- Use pinto or kidney beans instead of black beans.
- Make it cheesier by adding extra shredded cheese before serving.
Storage & Make-Ahead
- Stuff peppers up to 24 hours in advance and keep refrigerated in foil packs.
- Freeze individually wrapped peppers for up to 2 months. Reheat directly over campfire coals or in the oven.
Scaling the Recipe
- 2 servings (4 peppers total): Use full recipe as written.
- 4 servings (8 peppers): Double all ingredients.
- 6 servings (12 peppers): Triple ingredients.
Nutrition for Campfire Stuffed Peppers (Per Serving, 2 peppers)
- Calories: ~390
- Protein: 20 g
- Carbs: 52 g
- Fat: 12 g
Why These Ingredients Work for You
- Farro → A whole grain packed with complex carbs and fiber. Keeps energy steady for long hikes or busy days.
- Black beans → Add plant-based protein, iron, and magnesium for muscle recovery and energy.
- Bell peppers → Loaded with vitamin C and antioxidants, helping with immune support and recovery from outdoor exertion.
- Fire-roasted tomatoes → Provide lycopene and vitamin A, boosting heart health and vision.
- Cheese → Supplies calcium and protein for strong bones and satiety.
- Chipotle in adobo + spices → Flavor plus metabolism-boosting capsaicin.
- Ground turkey (optional) → Lean protein that adds satiety and supports muscle repair.
FAQs About Campfire Stuffed Peppers
Yes. You can fully stuff the peppers and wrap them in foil the day before. Store in the fridge or freezer, then cook when ready.
Indirect heat works best. Place peppers at the edge of hot coals or in a Dutch oven with a lid to avoid burning. Finish with a quick char over direct flame if you like smoky skins.
Leftover peppers keep for 3–4 days in the fridge. Wrap them in foil or an airtight container. Reheat in foil over campfire coals or in the oven at 350°F (175°C).
Conclusion
These campfire stuffed peppers are as cozy around the fire as they are at your kitchen table. With smoky vegetables, hearty grains, and the option of ground turkey, they strike the perfect balance between comfort and nutrition.
Try them on your next camping trip, or bring a little campfire magic into your home cooking. I hope they make your evening as special as they did mine!
You’re Up
If you give these campfire stuffed peppers a try, I’d love to see your spin on them! Share a photo on social and tag me, or drop a comment below with how you made them your own.
@thedisperseddietitian #thedisperseddietitian
Related Recipes and Inspiration
For another veggie-forward camp dinner, try my one-pot carrot and lentil soup. It has the same cozy, nourishing feel but turns into a simple bowl meal for cooler nights around camp.
Or try my camping tacos when you want another customizable camp meal. The beans, sweet potatoes, and sauce make them flavorful and filling, with plenty of flexibility for vegetarian or meat-eating campers.
Check out our whole blog for the best food and drinks in the wild along with the top hidden camping spots to enjoy them!
Campfire Stuffed Peppers
Equipment
- Saucepan, Skillet, Mixing Bowls, Cutting Board, Knife. [For Prep at Home]
- Heavy-Duty Foil, Campfire Grate, Dutch Oven, Tongs/Gloves. [Cooking Options for Campsite or Home]
- Camp Friendly Plates and Silverware [For Serving]
Ingredients
- 4 large bell peppers
- ½ cup dry farro (or 1½ cups cooked)
- ½ cup black beans, drained
- ⅓ cup fire-roasted diced tomatoes, drained
- ⅓ cup shredded cheese
- 1½ tsp chipotle in adobo minced
- ½ tsp smoked paprika
- ¼ tsp cumin
- ½ tsp kosher salt
- olive oil
- Optional Turkey Mix:
- 8 oz ground turkey
- 1/4 tsp chili powder
- 1 tsp garlic powder
- salt & pepper to taste
Instructions
Prep at Home:
- Cook farro until tender; drain.
- Mix farro, beans, tomatoes, cheese, chipotle, paprika, cumin, salt.
- Brown turkey with oil, chili powder, garlic, salt, pepper. (If applicable)
- Stir turkey into filling. (If applicable)
- Slice tops off peppers, scoop seeds, stuff with mix.
- Wrap peppers in foil or store until ready to cook.
At the Campsite:
- Foil pack method: place peppers in coals or on a grate; cook 25–35 minutes.
- Dutch oven method: arrange inside, cover, cook 25–35 minutes.
- Optional char: unwrap and place over flames 2–3 minutes.
- At-home method: bake 30–35 minutes at 375°F (190°C), broil to finish.
- Enjoy!
Notes
Additional Helpful Resources
- USDA Food Safety Tips for Cooking Outdoors – smart practices for campfire cooking and safe handling of meat like turkey.
- Whole Grains Council – Farro 101 – everything you need to know about farro, a hearty grain that works beautifully in stuffed peppers.