Beef-Stuffed Pepper Boats
Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
These Italian-seasoned stuffed pepper boats have a zesty, full-flavored taste that is very satisfying. You can easily serve this meal for dinner at home, but it translates well to the campfire when made in foil packets like this recipe calls for. Made with ground beef, cheese, and rice, this recipe will please kids and adults, and will bring something hearty and wholesome to the table (or campfire). When you're ready for a relatively fuss-free meal that will fill you up and leave you satisfied for a night spent under the stars, this stuffed peppers recipes is absolutely the meal for you.
Cooking Time25 min
- 2 pounds (lean) ground beef
- 1 1/2 cup instant brown rice
- 1 zucchini, chopped
- 2 teaspoons dried Italian seasoning
- 1 3/5 spaghetti sauce
- 1 1/2 shredded mozzarella cheese, divided
- 3 large bell peppers (1 green, 1 red, 1 yellow), halved lengthwise and cored
In a large skillet, over medium-high heat, cook beef, breaking it up with a spoon, for 5 to 6 minutes or until no longer pink. Drain off fat.
Meanwhile, in a medium saucepan, bring 1.5 cups water to a boil over high heat. Stir in rice. Reduce heat to medium-low, cover and simmer for 5 minutes. Remove from heat and let stand for 5 minutes, then stir in beef, zucchini, Italian seasoning, 1 cup spaghetti sauce and 1 cup cheese.
Place a pepper half on each prepared foil sheet. Spoon beef mixture into pepper halves, dividing evenly and top with the remaining sauce and cheese. Fold edges of foil up into a bowl shape around the pepper. Spoon 1 tablespoon water into the bottom of each packet. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 3 days.
At the Campsite:
Prepare campfire coals. Place packets on hot coals and cook for 20 to 25 minutes or until filling is heated through and peppers are tender and the edges are crisp.
If you have a 26-ounce jar of spaghetti sauce, youíll need about half for this recipe. You can heat the remaining sauce to drizzle over the tops of the peppers.
It is not necessary to use a mix of bell pepper colors, but if you are serving these on a platter, the presentation is so inviting.