Curry Stuffed Peppers + Fixing Things

We took the camper out for its first full weekend trip, so we had plenty of time to enjoy it in its full glory- and do some updates. The two things on my list- new throw pillows and drawer pulls- are simple and inexpensive ways to change up a room (on wheels) instantly. Once I had the fabric picked out, the throw pillows were super easy to tackle (see The 5 Minute Pillow). After adding the pillows to the couches and doing some lounging around to test out their effectiveness (thumbs up!), the drawer pulls were next.

The pulls were brass, dated, and just really ugly. With $20 and a screwdriver, I switched out all the pulls to a simple and updated chrome- all in less than an hour. Some of the screws were really tight, so I would recommend using an electric drill, where possible. We didn't have one handy, so we just worked on the screws slowly to avoid stripping and were able to remove all the pulls with a little elbow grease.

As you can see, Ella was very helpful in the process.

With our work done, we set the table (breaking out our new tablecloth sewn from vintage fabric I scored at the thrift store) for a tasty dinner. We always hate prepping dinner when we're camping, so I came up with a recipe where all the work was done days before; it made cooking dinner was a breeze.

This certainly doesn't look pretty (what does when you're camping?), but it was so good and super easy to prep and cook over the fire.

Curry Stuffed Green Peppers over Campfire

Ingredients

4 Green peppers

1 lb Ground beef

1/2 cup White onion

1 (14.5oz) can Chopped tomatoes

1 1/2 cup Cooked rice

3 Tbsp Patak's Taste of India Mild Curry Paste

1 cup Paneer cheese or another mild cheese, like shredded mozzerella

Aluminum foil

Olive oil

Salt to taste

At home

In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain excess fat.

Add cooked rice and tomatoes. Stir in curry paste and salt.

Cover and simmer for 15 minutes.

Allow mixture to cool, then store in an airtight container.

Toss mixture in the cooler, and bring along peppers and other ingredients to assemble later.

At camp

When you're ready to cook, cut the tops off the peppers, and remove the seeds and insides.

Stuff each pepper with beef and rice mixture.

Tear off a sheet of aluminum foil big enough to wrap each pepper.

Pour some olive oil in the middle of the foil and place the pepper open side up.

Rub the rest of the pepper with olive oil and wrap.

Place peppers over open fire for 30 to 35 minutes, turning every 10 minutes.

Remove from fire, let cool, and enjoy!

Make this recipe veggie friendly by subbing meat for a substitute or just adding extra veggies. Vegan? Just remove the cheese, too.