Stuffed pepper recipes get a makeover in this fun mac and cheese version with brats all cooked over the campfire!
A few weeks ago I hitched up a 32″ Minnie Winnie and headed into the mountains of western Virginia, one of my favorite places on earth. RV life felt like a little luxury, but each night I made a point of cooking over live fire. There’s just something about campfire cooking that makes simple ingredients taste better.
These mac and cheese stuffed peppers with brats are one of my favorite last-day-of-camping meals — easy, forgiving, and always a crowd pleaser. I tweak the filling based on what’s left in the cooler and they come together quickly if you’ve prepped a bit ahead.
Can you use cast iron over a campfire?
Absolutely. Cast iron is my go-to both at home and on the road. It’s rugged, holds heat exceptionally well, and distributes it evenly — ideal for open-fire cooking. Skillets and Dutch ovens can go directly on coals, sit on a grate, or be suspended over flames for fine temperature control.
A versatile cast iron skillet will do everything from frying breakfast to finishing a cobbler after dinner. If I had to choose one essential piece for a campsite kitchen, a well‑seasoned 10″ skillet is at the top of the list.
How to boil water over a campfire
Start by prepping the pasta. You can boil it inside the RV if you prefer, but boiling water over a campfire is straightforward if you have a sturdy pot and a secure grate. Use heat-resistant gloves and keep a clear workspace to avoid spills.
Set a large, oven-safe pot half full of water on a level grate above a hot bed of coals. Add a pinch of salt and cover with a lid to bring the water to a boil faster. Once boiling, add the pasta and cook until al dente. Carefully drain and set aside.
How to cook brats over a campfire
Brats are a camper’s best friend — hearty, easy to prepare, and versatile. Place them on a stable, level grate over a moderate fire so they cook through without burning the exterior. Rotate them regularly so they brown evenly and reach an internal temperature of 160°F.
If you prefer more control, brown the brats in a cast iron skillet over the coals. Sear until evenly browned, then add chopped onion and red pepper during the last 7–10 minutes to soften and caramelize them slightly. Remove the brats, let them rest a few minutes, then slice.
Want more camping recipe inspiration? Try some of my favorites:
- Campfire Grilled Chicken Panini
- Campfire Moroccan Pizza
- Leftover Smoked Turkey Sandwich
Campfire Mac and Cheese Stuffed Peppers
5 mins
1 hr
5 mins
1 hr 10 mins
4
Kita
Stuffed pepper recipes get a makeover in this fun mac and cheese version with brats all cooked over the campfire!
Recommended Equipment
- Chef’s knife
- 10″ cast iron skillet
Ingredients
- 8 oz uncooked pasta (small to medium shells)
- 16 oz cheddar and Colby cheese, cut into 1/4″ cubes
- 2 tbsp yellow mustard
- 1 tsp red pepper flakes
- 1 8 oz can evaporated milk
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 lb brats
- 1/2 onion, chopped
- 1 red pepper, seeded and chopped
- 4 large bell peppers, halved and seeded
Instructions
- In a large oven-safe pot, bring salted water to a boil.
- Add pasta and cook until al dente. Drain and set aside.
- Preheat a large cast-iron skillet over the coals or on a camp grate.
- Add olive oil and brown the brats, turning so they brown evenly.
- During the last 7–10 minutes, add chopped onion and red pepper and sauté until softened.
- Remove brats and let cool 5 minutes, then slice.
- In the same skillet with the onions and peppers, stir in mustard and red pepper flakes to coat.
- Whisk in the evaporated milk.
- Gradually whisk in the cheese a bit at a time until it melts into a smooth sauce.
- Add the sliced brats to the cooked pasta and pour the cheese sauce over. Stir to combine.
- Nestle the pepper halves in the now-empty skillet (you can usually fit 4–5 halves snugly).
- Spoon generous portions of mac and cheese into each pepper half, pressing to fill.
- Cover with foil and cook over offset heat for 35–40 minutes, until peppers are tender and cooked through.
- Repeat with remaining pepper halves if needed and allow peppers to cool 5 minutes before serving.
Notes
This recipe adapts well to a home kitchen. Boil the pasta and cook the sausage and vegetables on the stovetop, then finish the stuffed peppers in a 400°F oven for 15–20 minutes.
The mac and cheese can be made up to 3 days ahead and stored airtight in the fridge.
Nutrition
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