Stuffed Peppers are great from a dutch oven. I use the gourmet red and yellow peppers.
Clean peppers as you would for stuffing.
In a dutch oven bring 4 cups of water to boil then add 2 cups of instant rice and cook to done. In a bowl mix lean ground beef and fresh ground pork in equal amounts about 3/4 pound of each. season with onion powder garlic powder, salt, and pepper. Add the hot rice to meat mixture and stuff 5 peppers. Place the peppers in a large deep oven lined with cabbage leaves and pour in 2 cans of tomato sauce and 1 can of beer then season with onion powder garlic powder and seasoning salt. Place cabbage leaves on top of peppers. Place oven over hot coals and stew for 2 hours then place hot coals on the lid and bake for an additional hour. turn oven often and check peppers every 15 min. regulate heat under peppers to prevent burning.
Enjoy with a nice crusty bread and a full body red wine.
Scouts camp in the ruff