Mac and Cheese Stuffed Peppers | Campfire Recipe

The padded pepper recipes refer in this fun version of Mac and cheese with brats all cooked on the fire!

A few weeks ago I made the self -stroke of a 32 ″ Minnie Winnie and I started an adventure through the mountains of western Virginia, one of my favorite places on Earth. Having walked and camped the mountains one hundred times, living life in a camper was pure luxury, but I still made a point for cooking for vivifire every night.

These stuffed peppers are one of my easy go-to ‘did you do it on a bonfire?’ Recipes that I like to recreate with everything I have at hand on the last day of camping.

Can you use cast iron over a bonfire?

To begin with, yes. Game is the only thing I use in my cuisine and on the road. It is heavy and keeps the heat while distributing it evenly. The cast iron can beat in my accidental cuisine and does not take long to clean up.

It is also perfect for cooking bonfires. You can place the cast iron pans and the Dutch ovens directly on the coals, on a grid or (in the case of the Dutch oven) hanging on the fire for optimal temperature control.

A good cast iron pan is a multipurpose tool. It can fry the bacon and eggs in the morning and cook a shoemaker at night. You can fry in one (with high sides) and finish the best steaks. If I had a tool to keep in the kitchen at any time, next to a quality knife, my cast iron pan is a must. Good 10 “One is the perfect piece For each collection.

How to boil the water over a bonfire

The first thing you want to prepare for this dish is pasta. You could jump inside your welcoming camper and prepare everything on the field. But, if you feel brave and patient, the boiling water over a bonfire is actually a little easy.

A heavy heavy pot works very well for this, as long as it is sure of the oven and you have some Heat resistant gloves nearby. For safety, also give yourself a little space. Make sure you have a safe space around the fire. The last thing anyone who needs is to pour boiling water.

These instructions are for a bonfire with an insured level grid on top of the fire already established.

To cook, fill the 1/2 pot full of water and add salt. Bring to a boil, with the lid on, directly above the flame of a hot fire. If you just are boiling water for coffee, ignore that mention of salt.

I put a heavy lid because I am terribly impatient and I look at the bubbles makes me crazy. I assure myself to keep a couple of Heat resistant gloves Nearby to remind me not to forget and contact me with my hand to touch the lid.

How to cook marches for a bonfire

Marmocchi are one of my camping ingredients. They are easy and after a long day, much more satisfying than a hot dog. In addition, I can cut them and add them to anything.

Arrange the brats on a stable kitchen grid on a set fire. Make sure it does not affect or that you will disconnect externally, leaving the interiors rough. And nobody likes a marmocchio charred by one end while the other is cold. I revolve my brats during cooking, working back forward, ensuring that everyone gets a ride at the center of the heat source.

Leave the brats on the fire, often turning to cook until the internal temperature reaches 160 degrees. (YESAn instant reading thermometer is part of my travel cooking kit).

Another option for brats is to throw them directly into that cast iron pan mentioned above for greater heat control. These bonfire stuffed peppers can be made with brats on the fire or right in the pan.

Do you want more inspiration for camping recipes? Try some of my favorites:

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