Sausage And Cream Cheese Stuffed Peppers Campfire Appetizers
Not all campfire recipes are the main course, some are the opening act! I love almost-gourmet camping appetizers that are just as much fun to make as they are yummy to eat! My Sausage And Cream Cheese Stuffed Peppers are mini campfire appetizers that are easy, cheesy stuffed baby bells. This recipe is finger food at its finest! Now, let’s get the campfire started because it’s almost appetizer hour!
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How To Make Campfire Stuffed Peppers Appetizers
These appetizers for camping are GF which is wonderful for people with dietary restrictions, see all of our gluten free camping food. It’s also low carb so its a perfect option if you’re looking for ideas to make awesome keto camping food!
Step 1: Get Your Campfire Ready For Cooking. Light the campfire fire early enough to have hot coals … instead of flames … when you are ready to cook.
Step 2: Now Get Your Ingredients Ready. For my stuffed baby bells, you’ll need to chop the onions, garlic and prepare the peppers.
Step 3: Cook The Filling. In cast iron skillet over medium heat, brown the Italian sausage. Then add the garlic and onion … cook till softened.
Step 4: Mix In The Cheese. Remove from heat and mix in the cream cheese, cheddar cheese salt and pepper.
Step 5: Stuff The Peppers. Now, split and stuff the peppers, spoon in cheese mixture and place in bottom of non-preheated 12-inch cast iron camp Dutch oven and cover with lid.
You can use a tripod or a camp grill grate to hold your oven as you bake these cheesy ground pork stuffed peppers. Just make sure you have a nice pair of heat resistant gloves to keep your hands and arms protected from the heat while you are adjusting the coals to control the cooking temperature during the process.
Step 6: Bake the peppers at approximately 350° F (see my tips below) until the stuffing is bubbly and peppers are softened. If you’re using a standard 12″ Dutch oven you’ll need about 25 hot coals to maintain 350 degrees F (place 17 on top of the lid and 8 below the bottom of the oven.)
- If you are cooking with charcoal briquettes and need a guide for temperature range, check out our Dutch Oven Temperature Chart for more information.
Step 7: Cool slightly and serve warm.
Tips For Making Stuffed Baby Bell Campfire Appetizers
Camp cooking tip: Place Dutch oven on grate over campfire coals and top with additional coals on Dutch oven lid.
- You are looking for approximately 350 degrees but the exact temperature is not important because you are just baking until the stuffing is bubbly and peppers are softened which should take about 20-30 minutes.
Camp cooking tip: About 10 minutes in, using a Dutch oven lid lifter, remove the lid to see if the bottom of the peppers are cooking faster than the top. If so, take some of the coals from below the oven and transfer them to the top. You are striving for a relatively even temperature when cooking this campfire appetizer.
Similar Easy Camping Appetizers
If you like these stuffed pepper appetizers, check out all of my favorite best camping snacks. Here are a few that are super tasty.
- This Dutch Oven Campfire Spinach Dip is cheesy and gooey. Perfect for serving with crackers or crusty bread. It makes a good sized portion which is great for pot luck camp parties.
- Try this Strawberry Basil Bruschetta the next time you need an almost-gourmet appetizer that is deceptively simple.
- You can never go wrong with Camping Nachos! This recipe is made in a Dutch oven and it is the perfect starter for a Mexican meal like these Cast Iron Dutch Oven Chicken Enchiladas.
See all of our yummy breakfast, appetizer, dinner, side and dessert Dutch oven camping recipes your family will love!
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Sausage And Cream Cheese Stuffed Peppers Campfire Appetizers
Ingredients
- 1/2 pound ground mild Italian sausage
- 2 cloves garlic, chopped
- 1 small onion, diced
- 1 (8 oz) cream cheese, softened
- 1/2 cup shredded cheddar cheese
- Salt and pepper, to taste
- 12 mini bell peppers, split in half lengthwise deseeded and deveined
Instructions
- In cast iron skillet over medium heat, brown the Italian sausage.
- Add garlic and onion, cook till softened.
- Remove from heat and mix in cream cheese, cheddar cheese, salt and pepper.
- Spoon cheese mixture in prepared peppers and place them in the bottom of a non-preheated 12-inch cast iron camp Dutch oven, then cover with lid.
- Bake at approximately 350° until the stuffing is bubbly and peppers are softened, about 20-30 minutes. (see * Note)
- Remove from heat, cool slightly and serve warm.
Notes
Nutrition
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These are super delicious and totally unexpected at the campsite. Everyone loves the sausage and cheese combo.
Hi Margo! Don’t you just love surprising your guests with yummy treats at camp? I’m so glad to hear everyone loves these stuffed peppers! Happy Camping, Kim