The pleasure of cooking over a campfire you can experience only if you are lucky to go on camping. Try to slow down, and if you have never gone camping maybe you can give it a try. It is a way to reconnect with your family, friends and the nature around you and enjoy during your camping trip.
One of the highlights from camping is definitely camp meals and their preparation. Back to the essence of simple cooking is so cool and brings so much fun. If we just take a look from a different perspective cooking on camping is not so much difficult. You just need to do some planning in advance and preparation and you are on a good way to make some really awesome meals.
Start your day with healthy, easy to make breakfast, make a delicious lunch with only a few good ingredients and over a camping fire make some tasty dinner to remember. Forget the hot dogs and marshmallows and take a look at this list of great camping meals ideas.
1. Grilled Barbecue Chicken and Vegetables in Foil
8 aluminum foil sheets large enough to wrap around one chicken breast 4 (4-ounces each) boneless, skinless chicken breasts 1/2- cup barbecue sauce (use your favorite) 1 zucchini, sliced into thin rounds 1 red, green or yellow bell pepper, cut into thin strips 8 asparagus spears salt and fresh ground pepper, to taste extra virgin olive oil
Preheat the grill to medium-high heat.
For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
Drizzle chicken and vegetables with little olive oil.
Hold the sides of the foil over the chicken, covering completely; seal the packets closed.
Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
8-12 pieces corn on the cob, 4 full cobs cut in half or in thirds 4 red potatoes, washed and cubed 20-30 uncooked shrimp, peeled or not, it’s up to you 1 pound smoked sausage, cut into chunks melted butter, or olive oil, to taste 1/2 cup chicken broth, you may not need that much Cajun/Creole seasoning, we like to use Tony Chachere’s brand, to taste salt and pepper, to taste
Heat grill to 400-degrees. You can do this in your oven at the same temperature.
Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (approximately 12×18 inches each).
Drizzle melted butter and about 2 tablespoons chicken broth over each foil packet.
Season evenly and generously, to taste, with Cajun seasoning, salt, and pepper.
Tightly seal foil packets by folding up the sides over the contents and tightly folding up the ends over the seam.
Grill 30-40 minutes or until potatoes are tender, flipping once half-way through
Be careful opening the packets to check for doneness, the steam inside is VERY hot!
1 large Hawaiian sweet roll (use the sandwich buns if you can find them) 1 tablespoon butter or oil divided 2 oz halloumi cheese sliced 1 egg 3 tablespoons mayo 1 tablespoon Sriracha (more or less depending on your heat preference) 1 scallion sliced or julienned salt + pepper to taste
Toast the sandwich buns either in your skillet or over a grill. Set aside.
Heat half the butter or oil in your skillet over medium-high heat. Once melted, add the cheese. Fry on each side until golden brown in spots, about 3-4 minutes per side. Set aside.
This step could also be done on a grill if you have one going. In that case, skip the butter/oil, and place the cheese directly on the grill.
Heat the remaining butter or oil over medium heat. Once melted, crack the egg into the skillet. Totally optional step: Once the whites begin to set, you can use a fork to mix up the yolk a bit so that it gets distributed throughout the egg a bit, so there will be yolk in every bite.
Cook the egg for about 4 minutes, or until they are cooked to your preferred doneness.
While the egg is cooking, prep the spicy mayo. In a small bowl (or in a measuring cup), mix together the mayo and the Sriracha.
To assemble, spread the spicy mayo on each cut surface of the buns.
Layer on the grilled halloumi, egg, scallions, and salt & pepper to taste.
5 cups tortilla chips 1/2 lb lean ground beef 1 1 ounce packet Old El Paso Taco Seasoning 1 4.5 ounces can Old El Paso Green Chiles, drained 1/2 14.5 ounces can diced tomatoes, fully drained 1/2 14.5 ounces can black beans, drained and rinsed 1/2 cup diced onion green, red, or white…whichever you love best! 2 cups Mexican blend cheese 1/2 cup fresh cilantro finely chopped sour cream for garnish
Heat grill to medium-high heat.
In a large skillet, brown beef over medium-high heat. Stir in the taco seasoning and stir to coat. When almost browned, toss in the tomatoes and green chiles (both fully drained) and stir to combine. Remove from heat and set aside.
Fold two large 12×24 inch sheets of foil in half and fold up the edges to create the bottom of each packet. If you prefer smaller packets you can use 12×12 inch pieces and divide ingredients into fourths instead of halves.
Place half the chips at the bottom of each foil packet.
Sprinkle each with half the beef mixture, half the black beans, half the onion, and top with half the cheese. Lastly, sprinkle with chopped cilantro.
Fold the other half of each foil packet and pinch shut. Cut a hole in the top of each packet as shown so steam can vent (and avoid chips getting too soggy).
Bake or grill for 12-15 minutes or until cheese is fully melted. Top with sour cream, jalapenos, or your fave nacho toppings.
3 large russet potatoes, washed and sliced into 8 wedges per potato 2 tbsp olive oil 3 garlic cloves, minced salt, to taste 2 tbsp parmesan cheese 1 tsp finely chopped parsley
Cut a sheet of foil large enough to fit all the potato wedges and seal them. You can either make one large packet or 3 small packets for individual servings.
Fold up sides of foil to form a loose boat. Lightly brush the inside of the foil boat with oil. Place potatoes into foil and brush all sides of the potato wedges with oil.
Sprinkle garlic evenly across potatoes. Cover potatoes with foil and seal edges. Place foil packets onto a baking sheet.
Bake potatoes for about 30 minutes or until tender. Open up foil packet(s) and spread potatoes out so they are not overlapping, with the skin side facing up.
Sprinkle with cheese. Sprinkle with salt, if desired. Place potatoes back into the oven and switch oven to broil. Broil potatoes until edges turn crisp and cheese is melted (this took around 5 minutes for me, but you should watch your potatoes closely so they don’t burn).
1 pound Yukon gold potatoes, cut into 1-inch chunks 3/4 teaspoon kosher salt, divided 2 tablespoons olive oil, divided 1 pound uncooked pork sausage, casings removed 1 medium red bell pepper, cored, seeded, and cut into 1-inch pieces 2 cloves garlic, minced 1/4 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes Juice from 1 medium lemon Fresh parsley leaves
Place the potatoes in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt.
Bring to a boil over high heat, then cook just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.
Meanwhile, heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes.
Transfer to a paper towel-lined plate and drain off any excess fat in the pan.
Reduce to heat to medium and add the remaining tablespoon of oil and potatoes to the pan. Spread the potatoes in an even layer across the bottom of the pan and cook undisturbed for 5 minutes.
Add the bell pepper, garlic, remaining 1/2 teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender, 3 to 4 minutes.
Return the sausage to the pan and cook for 2 minutes more.
Remove from the heat and stir in the lemon juice and parsley.
1/2 cup balsamic vinegar 2 tablespoons Dijon mustard 2 cloves garlic, minced 1/8 teaspoon kosher salt, plus more for seasoning Freshly ground black pepper 2 pounds mixed vegetables (such as eggplant, bell peppers, zucchini, red onion, tomatoes), cut into 1-inch chunks 2 tablespoons olive oil 16 (9- to 10-inch) skewers, soaked in water if wooden
Place the vinegar, mustard, garlic, 1/8 teaspoon salt, and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat.
Simmer, stirring occasionally, until thickened and reduced slightly, about 5 minutes.
Remove from the heat.
Prepare a grill for medium-high heat cooking. While the grill is heating, place the vegetables and oil in a large bowl, season with salt and pepper in a large bowl, and toss to combine. Thread the vegetables onto the skewers.
Put the kebabs on the grill and cook undisturbed until grill marks appear on the vegetables, about 2 minutes. Using tongs, flip the skewers, and grill 2 minutes more.
Brush the vegetables with the balsamic glaze. Reduce the heat to medium (or move the vegetables to a cooler part of the grill). Flip the skewers every minute or so, brushing the vegetables with the glaze each time you flip them.
Grill until the vegetables are cooked through and lightly charred, 10 to 15 minutes total.
Brush the vegetables once more with glaze before serving.
1 bag corn chips 1 x 400 gram can refried beans 1 x jar black olives 225 grams cheddar cheese, grated 2 tomatoes 1/2 onion, diced 1 x 225 gram jar salsa 1 x 400 gram can sweet corn 1 x 100 gram jar jalapenos (depending on kids tastes might need to leave out!)
Utilising one of the Broken Head BBQs, place a layer of chips in the bottom of the cast iron pan, and top them with half of the: beans, olives, cheese, tomatoes, onion, salsa, corn, and jalapenos.
Place the second layer of chips on top of the other ingredients, and then top these chips with the remaining ingredients, finishing with the cheese on top.
Cover the top of the pan with a sheet of foil, and carefully place the pan on top of the grate or rocks.
Let nachos cook, maintaining the hot coals for 10-15 minutes or until the cheese is melted. Move the pan to a heatproof location and allow nachos to cool for a few minutes.
1 tablespoon oil 1 summer squash or zucchini sliced into 1/2-inch half moons 1 small red onion sliced into 1/4-inch half moons 3 mini sweet peppers cut into 1/4-inch slices or 1 bell pepper 1 (15 oz) can chickpeas drained 1/2 teaspoon cumin 1/4 teaspoon coriander 1/8 teaspoon cinnamon 1/2 teaspoon salt plus more to taste 2 eggs
Heat the oil in a skillet over your campfire or camp stove on medium-high heat until hot and shimmering.
Add the onions, peppers, and zucchini and saute until beginning to soften about 5 minutes.
Add the drained chickpeas and spices and cook until the veggies and chickpeas are cooked through and browned in spots, about 10 minutes.
Move the veggies & chickpeas to the sides of the skillet to create a well in the middle of the pan. Add a little oil if the bottom of the pan is looking dry.
Crack two eggs into the well and cook to your liking.
CHIPOTLE POTATOES 1 can (7 oz.) chipotle chiles in adobo sauce 1 tablespoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon pepper 1 pound large Yukon Gold potatoes, quartered lengthwise and sliced crosswise 1/2 in. thick 1 large poblano chile 4 green onions, sliced diagonally THE SCRAMBLE AND SERVING 8 large eggs 2 tablespoons milk About 1/4 tsp. each kosher salt and pepper 2 tablespoons unsalted butter 3/4 cup shredded sharp cheddar cheese 2 tablespoons chopped cilantro 2 cups fire-roasted tomato salsa Crème fraîche Warm corn tortillas
INSTRUCTIONS AT HOME Make potatoes: Preheat oven to 475°. Purée chipotles and sauce in a blender. Spoon 2 tbsp. into a bowl; save the rest for other uses. Stir in oil, salt, and pepper, then potatoes.
Spread potatoes on a rimmed baking sheet lined with parchment paper, leaving a corner empty; put poblano in a corner. Bake, turning chile and potatoes occasionally until chile is blackened and potatoes are well browned 20 to 25 minutes.
Let cool. Peel, stem, seed, and coarsely chop chile. In a plastic container, combine potatoes, chile, and onions; chill until used, up to 2 days. IN CAMP Whisk eggs and milk in a bowl to blend with 1/4 tsp. each salt and pepper; set aside. Heat a large cast-iron skillet over medium-high heat.
Melt butter, then add potato mixture and stir occasionally with a flexible spatula until hot, 2 to 3 minutes. Add egg mixture, reduce heat to medium, and cook, scrambling gently, until set, 2 to 4 minutes; add cheese and cilantro during last minute.
Serve with salsa, crème fraîche, and tortillas, plus more salt and pepper to taste. Double-wrap tortillas in foil and warm over low heat, turning often.
2 large mostly-baked* potatoes (Russett or sweet potatoes) 1 Tbsp. butter 2 eggs 2 strips bacon, cooked and crumbled 2 Tbsp. shredded cheddar or gouda cheese 1 Tbsp. fresh parsley, chopped salt and freshly ground black pepper
Lay the first baked potato on its side, and use a knife to carefully cut off the top third of the potato.
With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Repeat with the second potato.
Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk.
Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set.
1 zucchini 1 yellow summer squash 8-10 cherry tomatoes 2 cloves garlic 1 tablespoon olive oil 4 oz. pasta 1 teaspoon salt 2 oz. goat cheese Lemon juice
Slice the zucchini and squash into ¼-inch rounds. Cut the cherry tomatoes in half. Mince the garlic. (You can prep these at home and bring in a zip-top bag to save clean-up.)
Heat the oil in a 10″ skillet. Once hot, add the vegetables and sauté until the squash is soft about 8 minutes. Remove the vegetables from the skillet and set aside.
Add the dry pasta and salt to the skillet with just enough water to cover. Bring the water to a boil over medium heat and cook uncovered until the pasta is tender, about 10 minutes (this time may vary depending on the pasta you use).
Stir frequently to ensure even cooking. If the water boils off before the pasta is tender, add a bit more. Once the pasta has cooked to your satisfaction, remove the skillet from the heat.
There will be a small amount of excess water, but no need to drain it. It will help make the base of the sauce when the goat cheese is added.
Stir in the goat cheese to coat the pasta. Add the vegetables back into the skillet and stir to combine.
Finish with a generous squeeze of fresh lemon, serve and enjoy!
¼ cup olive oil (bring extra to coat the pan after cleaning) 1 cup (dry) paella rice 1 yellow onion 3 green onions 1 red bell pepper 4 cloves garlic 1 14.5 oz. can dice, fire-roasted tomatoes 3 cups chicken stock 1 lb. chicken thighs 8 oz. dried, Spanish-style chorizo 1 cup frozen peas 1 tbsp. paprika 1 tsp. saffron (optional) Jar of piquillo peppers (or roasted red peppers, in a pinch), for serving Lemon wedges, for serving Salt and pepper to taste Optional add-ins: shrimp, mussels, clams, snails, or use rabbit instead of chicken.
By prepping as much as possible at home, you’ll save time once you’re at camp.
Store the olive oil in a leak-proof container. Dice the onions and bell pepper, mince the garlic and pack them in a container (pack garlic separately). Cut chorizo into ½ inch slices and store in a zip-top bag.
Cut chicken into 1-inch pieces and season it with salt and pepper. Heat 1 teaspoon olive oil over medium-high heat and cook until chicken is browned but not fully cooked through.
Remove the meat from the pan, allow it to cool and pack it into a container.
Store the diced vegetables, frozen peas, chorizo and chicken in a cooler or refrigerator until ready to use.
Heat olive oil and add chorizo, sauteéing for about 5 minutes. Add the diced onions and bell peppers and stir-fry for 5 minutes. Add tomatoes and garlic and cook for another 10 minutes, until mixture has thickened slightly.
This is called a sofrito, which serves as the base for other Spanish and Latin American dishes as well.
Add the rice, chicken, paprika, peas, and saffron (if using) and stir to combine. Add the chicken broth and stir until mixed well.
At this point, it is important NOT to stir the paella. By not stirring you will allow the socarrat to form on the bottom of the pan.
After about 10 minutes, if using, add any snails or fresh seafood, such as clams, mussels or shrimp. Arrange them evenly on top of the rice, and again, do not stir. Let the paella cook, uncovered, for about another 20 minutes, rotating the pan occasionally to make sure the bottom cooks evenly.
The paella is ready when all the liquid has been absorbed, the socarrat has developed and the seafood has cooked through (discard any clams or mussels that did not open).
When it’s done, remove the pan from the heat, cover it with foil and let it sit for 10 minutes before serving.
1 pound cremini mushrooms 1 1/4 teaspoons kosher salt 1 1/4 teaspoons pepper 2 boneless New York strip steaks (each 12 to 16 oz.) 2 teaspoons fresh thyme leaves, plus a handful of thyme sprigs 3 tablespoons olive oil, divided 1/2 cup dry red wine 1/4 cup salted butter
Swish mushrooms in a bowl of water to clean, then trim any tough stem ends. Cut into halves, or quarter if large.
Combine salt and pepper in a small bowl. Sprinkle steaks all over with 2 tsp. thyme leaves and half of the salt-and-pepper mixture, pressing seasonings into the meat.
Heat 2 tbsp. oil in a large cast-iron skillet on a camp stove over medium-high heat. Add mushrooms, thyme sprigs, and remaining salt mixture.
Cook, stirring often until mushrooms are tender and browned 14 to 20 minutes. Transfer mushrooms and thyme to a bowl; tent with foil.
Heat remaining 1 tbsp. oil in a pan over medium-high heat. Cook steaks on both sides, turning once until browned and done the way you like (cut to test), 8 to 14 minutes total for medium-rare.
Transfer steaks to a cutting board and tent with foil.
Discard fat from pan. Pour wine into a pan and cook until reduced to 2 to 3 tbsp. (don’t reduce further or sauce may separate), 1 to 2 minutes.
Whisk in butter until melted and blended. Cut steaks in half and set on plates. Drizzle with sauce and serve with mushrooms.
2 tablespoons vegetable oil, plus more for the grill 2 pounds tomatillos (about 20 medium), husks removed, rinsed 2 jalapeños 1 large white onion, quartered through root end 2 tablespoons fresh lime juice Kosher salt and freshly ground black pepper 4 large eggs 1 15-ounce can black beans, rinsed 1 10-ounce bag yellow corn tortilla chips ½ cup plain Greek yogurt 2 ounces ricotta salat (salted dry ricotta), crumbled Hot sauce and cilantro leaves
Prepare campfire for medium-high heat; lightly oil grate.
Grill tomatillos and jalapeños, turning occasionally, until lightly charred and beginning to collapse, 8–10 minutes; transfer to a cutting board.
Meanwhile, grill onion, turning occasionally, until charred and beginning to soften, 10–12 minutes; transfer to cutting board with charred tomatillos and jalapeños.
Finely chop tomatillos, chiles, and onion and transfer to a large skillet. Add lime juice and toss to combine; season salsa with salt and pepper. Set aside (keep in skillet).
Heat 2 Tbsp. oil in another large skillet on the camp stove over medium-high. Crack eggs into skillet; season with salt and pepper.
Cook, rotating skillet occasionally until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes.
Heat reserved salsa on a camp stove over medium just to warm through. Mix in black beans and tortilla chips and cook, tossing and adding up to ¼ cup water if needed to loosen, until chips are just softened about 3 minutes.
Serve chilaquiles in a skillet topped with eggs, dollops of yogurt, ricotta salat, hot sauce, and cilantro.
Pumpkin Seed–Lime Butter 2 tablespoons chopped salted, roasted pumpkin seeds (pepitas) 1 tablespoon chopped fresh chives ½ teaspoon finely grated lime zest 1 tablespoon fresh lime juice 4 tablespoons (½ stick) unsalted butter, room temperature Kosher salt and freshly ground black pepper Assembly 1½ pounds fingerling potatoes 2 ounces dried Spanish chorizo, casings removed, chopped 2 tablespoons olive oil Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 4 6-ounce skinless cod fillets
Pumpkin Seed–Lime Butter
Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl; season with salt and pepper. Transfer to parchment paper and roll into a log, or scrape into an airtight container; cover and chill.
Do Ahead: Butter can be made 3 days ahead. Keep chilled.
Prepare grill or campfire for medium-high heat. Lay out four 12″ squares of heavy-duty foil. Divide potatoes and chorizo among squares; drizzle with olive oil and season with salt and pepper.
Fold edges up and over to create packets; pinch edges closed. Cook on grill until potatoes are tender, 25–35 minutes.
Heat vegetable oil in a large skillet on a camp stove or stovetop over medium-high. Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes.
Turn; cook just until cooked through, about 2 minutes. Top with pumpkin seed butter.
Open packets and top potatoes with cod; spoon any butter left in pan over.
Cooking spray, for foil 1 c. salsa verde, plus more for serving 1 tsp. cumin 1 tsp. chili powder 1 tsp. dried oregano 1/2 tsp. garlic powder Kosher salt Freshly ground black pepper 4 boneless skinless chicken breasts, about 1 1/2 pounds 1 3/4 instant rice 1 3/4 c. low-sodium chicken broth (or water) Zest of 1 lime 1 (15-oz.) can black beans, drained 1 c. shredded Monterey Jack Chopped cilantro, for serving Lime wedges, for serving, optional Avocado slices, for serving, optional Hot sauce, for serving, optional
In a large bowl, combine salsa verde, cumin, chili powder, oregano, and garlic.
Add chicken and toss until covered. Marinate for 20 minutes or up to 4 hours.
Heat grill (or grill pan). Cut 8 large sheets of foil, then double them up on top of one another to make 4 thick pieces.
Spray generously with cooking spray.
In a medium bowl, combine instant rice and broth and let stand for about 5 minutes, or until most of the liquid is absorbed.
Stir in lime juice and zest, then divide mixture between foil packets. Top rice with black beans.
Remove chicken from marinade and season all over with salt and pepper. Place on top of rice and black beans then top with cheese.
Fold and seal edges of foil to create a packet, then grill until chicken is cooked through, about 20 minutes, rotating packets halfway through.
Garnish with cilantro and serve with more salsa verde, lime wedges, and hot sauce, if using.
4 tablespoons olive oil, divided 2 large shallots (or 1 sweet onion), finely chopped 2 cups farro 4 cups low-sodium chicken or vegetable broth 1/4 cup red wine vinegar 1-pint cherry or grape tomatoes, halved or quartered if large 1/2 large English (hothouse) cucumber, diced 1/4 cup finely chopped fresh basil leaves Kosher salt Freshly ground black pepper
Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat until shimmering. Add the shallots and sauté until translucent, about 5 minutes.
Add the farro and toast, stirring to coat each grain, until fragrant, 1 to 2 minutes.
Add the broth and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes.
If there is more than a tablespoon or two of cooking liquid left, strain it out.
Transfer the farro to a large bowl and let cool to room temperature. Add the vinegar and remaining 2 tablespoons olive oil, and stir to combine.
Add the tomatoes, cucumbers, and basil and toss to combine. Taste and season with salt, pepper, vinegar, and oil as needed. Serve chilled or at room temperature.
2 tablespoons olive oil 2 tablespoons butter 1 large onion, 3 tablespoons all-purpose flour 5 cups vegetable broth 2 large russet potatoes, 4 cups corn kernels 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1 cup half-and-half 1/4 teaspoon ground black pepper salt to taste
Heat olive oil and butter in a Dutch oven over low heat.
Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated about 5 minutes.
Stir vegetable broth and potatoes into the onion mixture; bring to a boil.
Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes.
Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt.
Reduce heat to low; cook and stir until corn is softened about 8 minutes.
33. Big Ray’s Kielbasa Cabbage Skillet for a Crowd
2 poblano peppers 1 carrot diced 1 small onion diced 1/4 c pea pods diced 6 cherry tomatoes halved 1/2 c brown or white rice cooked 1 garlic clove minced olive oil salt pepper to taste 1/2 tsp cayenne optional
Preheat the grill to medium-high.
Combine the cooked rice with the vegetables, seasonings, a pinch of salt & pepper and a drizzle of olive oil. Stuff the peppers with the rice mixture.
Lay out a large rectangle of aluminum foil, place pepper in the middle. Drizzle with Olive oil. Wrap loosely. Place the peppers on the grill and cook for 5 minutes.
Flip and cook for another 5 mins.
Reduce heat to low and allow to cook for an additional 10 minutes. Be very careful when opening, the steam is extremely hot.
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