A delicious turkey filling stuffed inside ever-so-slightly-spicy peppers, and topped with cheese? Yes — I’d love one! From your pickiest eaters to your most adventurous, these stuffed peppers with turkey meat are sure to please. The best part? You can cook them outside in a cast iron dutch oven for a set-it and forget-it camping meal.
Cooking a meal outside, especially while you are camping, is an experience worth every effort. It helps reconnect us to our food and our natural world.
And, nothing says camping like cooking in a cast iron dutch oven!
Camp style dutch ovens come with three small legs on the bottom so they can be placed over hot coals (wood or charcoal), and a rimmed lid for hot briquettes to sit on top.
With the lid on, this cast iron pot can be used as a mini oven. With the lid off, it can be used to sauté, boil, and stew. Or the lid by itself can be turned upside down and placed on hot coals to use as a griddle! A truly versatile piece of camping cooking equipment.
For these stuffed peppers with turkey meat, you will need to use a 12” dutch oven and cook with hot briquettes above and below.Print
- 1 Tbsp coconut oil
- 1 lb ground turkey
- 4 poblano peppers (or sub green bell peppers), cut in half the long way
- ¼ large red onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp sea salt
- 1 tsp oregano
- 1 tsp cumin
- 3/4 cup shredded cheddar cheese
- 1 avocado, diced
- Fresh chopped cilantro
- Sour cream (optional)
- Use a charcoal chimney starter, to heat at least 27 briquettes.
- While briquettes are heating, spread a thin layer of coconut oil on the inside of the 12” dutch oven.
- Deseed the poblano peppers and place cut side up in the dutch oven.
- In a large mixing bowl, gently combine ground turkey, onions, peppers, garlic, and seasonings.
- Spoon turkey mixture into the poblano peppers. Sprinkle with cheese.
- Place the lid on the dutch oven.
- Put the dutch oven over 9 hot coals. Then add 18 hot coals to the top. This should bring the dutch oven up to about 350ºF.
- Cook for about 90 minutes, swapping out briquettes for hot ones half way through.
- Make sure the turkey is cooked through and reaches an internal temp of 165ºF.
- Top with avocado, cilantro, and sour cream (optional).