Dutch Oven Stuffed Peppers
- 4 large green bell peppers
- 1 1/2 pound(s) hamburger
- 1 can Vegetable Beef soup
- 1 package Lipton Beefy Onion dry soup mix
- 1 egg
Cut the top off the green pepper and clean out. Retain the tops. Mix together all the ingredients, then form into 4 balls. Fill each green pepper with a hamburger ball and then replace the top of the pepper. Place the peppers on a wire rack in the bottom of the Dutch oven. Cover with the lid. Place 12 hot Briquettes under the Dutch oven, 10-12 an inch apart around the lid of the Dutch oven, and two on each side of the handle in the middle. Cook for 1 1/2-2 hours. Every 30 minutes add fresh hot coals to the bottom and top of the oven and rotate the oven one quarter of a turn. The tops of the peppers may turn dark brown, but cook until the meat reaches the doneness level you prefer.
A great camping breakfast recipe from the experts at KOA.