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Stuffed peppers in a dutch oven

Dutch Oven Chorizo Stuffed Bell Peppers

Delicious dutch oven stuffed peppers with chorizo and topped with cheese. The perfect meal for a camping trip (or an easy weeknight meal at home!)
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Ingredients
  

  • 4 bell peppers
  • 1 cup rice
  • 1 can diced tomatoes w/ chiles 10 oz. can
  • 1/3 pound Mexican chorizo
  • 1/2 cup frozen corn
  • 1 can black beans
  • 1/2 tbsp chili powder
  • 1 tsp cumin
  • 2 green onions, sliced
  • 1/2 cup shredded monterey jack or cheddar cheese

Instructions
 

At Home

  • Cook the 1 cup of rice with 2 cups of water with the diced tomatoes, cumin, and chili powder. Do not stir while cooking.
  • Sauté chorizo until browned.
  • Add the rice, beans, corn and sliced green onions to the sautéed chorizo in your pan. Store in an airtight container.

At Camp

  • Stuff the rice mixture into bell peppers. Top with shredded cheese.
  • Place peppers into a seasoned cast iron dutch oven. Carefully put over fire coals and place a few coals on top of the lid in a checkered formation. Cook for about 15 minutes until cheese is melted and rice is warmed.