Campfire Cheddar Jalapeño Stuffed Mini Sweet Peppers
Halve and seed mini sweet peppers, fill them with a cream cheese, cheddar and pickled jalapeño mix, and set them in a oiled cast-iron skillet on a grate over medium coals. Cook about 12 to 15 minutes, until the peppers are soft and blistered and the filling is bubbly. Total time is about 30 minutes.
These are a one-bite-ish snack for the hour before dinner. Sweet peppers go soft and a little charred over coals. The filling turns creamy and sharp, with a small kick from pickled jalapeño.
The filling is just stirred together, so you can mix it at home or at camp. The peppers sit in a skillet, so nothing falls through the grate. Set out a stack of napkins and let people grab them hot.
Campfire Cheddar Jalapeño Stuffed Mini Sweet Peppers
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 2 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron skillet
- campfire grate
- heat-proof gloves
- mixing bowl
- paring knife and small spoon
- silicone basting brush or paper towel
- tongs
Steps
-
Build medium coals
Burn the fire down until you have a bed of glowing coals with a few low flames. Set a grate over it and let it heat for 5 minutes.
-
Mix the filling
In a bowl, stir the cream cheese, cheddar, jalapeño, green onions, garlic powder and cumin until smooth. Add a pinch of salt and pepper.
-
Halve and seed
Cut each pepper in half lengthwise through the stem. Scrape out the seeds and white ribs with a spoon tip.
-
Stuff the peppers
Spoon the filling into each half, mounding it slightly. Keep the filling cold until you are ready to cook.
-
Oil the skillet
Brush the skillet with olive oil and arrange the peppers in a single layer, filling side up. Work in two batches if they crowd.
-
Cook on the grate
Set the skillet on the grate over medium coals. Cook 12 to 15 minutes, rotating the skillet a quarter turn every 4 minutes, until the peppers are soft, the edges blister and the cheese bubbles.
-
Rest and serve
Pull the skillet off the heat and let the peppers sit 3 minutes. Squeeze lime over them and eat while warm.
Trail Notes
Mix the filling at home and carry it in a sealed container in the cooler. You can halve and seed the peppers at home too, but pack them separately so they stay crisp.
Keep the cream cheese and cheddar at 40°F or below. Discard any filling that has sat out for more than 2 hours, or 1 hour if it is hot out.
Use goat cheese instead of cream cheese, or pepper jack instead of cheddar. For no heat, skip the jalapeño and add a spoonful of chopped olives.
Let coals burn to white ash and drown them fully before you leave. Pack out the pepper stems and seeds, or scatter nothing in the fire ring.
Campers ask
Can you grill stuffed peppers directly on a campfire grate?
You can, but the filling often melts through and flares up. A skillet on the grate keeps all the cheese in place and makes cleanup easier.
How do you know when stuffed mini peppers are done?
The peppers should be soft when pressed with tongs, with browned or blistered edges. The filling should be hot and bubbling.
Can I cook these on a camp stove instead?
Yes. Use the same skillet over medium-low heat with a lid or foil on top for the first 8 minutes, then uncover and cook 4 to 6 minutes more.
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