Stuffed pepper recipes get a makeover in this fun mac and cheese version with brats all cooked over the campfire!

This post was in partnership with GoRVing but for reals, I’d work with them all day every day – cuz camping is my jam.

A few weeks ago I hitched up a 32″ Minnie Winnie and set out on an adventure through the mountains of western Virginia, one of my favorite places on earth. Having hiked and camped the mountains a hundred times, living life in an RV was pure luxury, but I still made it a point to cook over livefire every night.

These stuffed peppers are one of my easy go-to ‘you made that over a campfire?’ recipes that I love to recreate with whatever I have on hand on the last day of camping.

Can you use cast iron over a campfire?

For starters, yes. Cast iron is the only thing I use in my kitchen and on the road. It’s heavy-duty and holds heat while evenly distributing it. Cast iron can take the beating in my rugged kitchen and doesn’t take a whole lot of time to clean up.

It’s also perfect for cooking over campfires. You can place your cast iron skillets and Dutch ovens directly over the coals, on a grate, or (in the case of the Dutch oven) hang over the fire for optimal temperature control.

A good cast iron skillet is a multiuse tool. It can fry the bacon and eggs in the morning and bake a cobbler at night. You can deep fry in one (with tall sides) and finish the best steaks. If I had one tool to keep in my kitchen at all times, next to a quality knife, my cast iron skillet is a must. A good 10″ one is the perfect piece for every collection.

How to boil water over a campfire

The first thing you’re going to want to prep for this dish is the pasta. You could pop inside your cozy RV and get that all prepped and ready on the range. BUT, if you’re feeling brave, and patient, boiling water over a campfire is actually kind of easy.

A heavy-duty big pot works great for this, as long as it’s oven safe and you have a few heat resistant gloves nearby. For safety, give yourself some room too. Make sure you have a safe space around the fire. The last thing anyone needs is to spill boiling water.

These instructions are for a campfire with a level grate secured atop the already established fire.

For cooking, fill the pot 1/2 full with water and add salt. Bring to a boil, with the lid on, directly over the flame of a hot fire. If you’re just boiling the water for coffee, ignore that mention of salt.

I put a heavy-duty lid on because I am terribly impatient and watching the bubbles drives me nuts. I make sure that I keep a pair of heat resistant gloves nearby to remind me not to forget and reach in with my hand to touch the lid.

How to cook brats over a campfire

Brats are one of my go-to camping ingredients. They are easy, and after a long day, way more satisfying than a hot dog. Plus, I can slice them up and add them to anything.

Arrange the brats on a level stable cooking grate over an established fire. Make sure that it’s not raging, or you will sear the outsides, leaving the insides raw. And no one likes a charred brat on one end while the other is cold. I rotate my brats while cooking, working back to forward, making sure each gets a turn over the center of the heat source.

Allow the brats to cook over the fire, rotating often for even cooking until the internal temperature reaches 160 degrees. (Yes, an instant-read thermometer is part of my travel cooking kit).

Another option for brats is to toss them right into that cast iron skillet mentioned above for more even heat control. This campfire stuffed peppers can be made with the brats over the fire or right in the skillet.

Want more camping recipe inspiration? Try some of my favorites:

If you’ve tried my Campfire Mac and Cheese Stuffed Peppers Recipe or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Campfire Mac and Cheese Stuffed Peppers

Campfire Mac and Cheese Stuffed Peppers
Stuffed pepper recipes get a makeover in this fun mac and cheese version with brats all cooked over the campfire!
Prep Time 5 minutes
Cook Time 1 hour
Additional Time 5 minutes
Total Time 1 hour 10 minutes


  • 8 oz uncooked pasta, small to medium shells is my go-to choice
  • 16 oz cheddar and Colby cheese, cut into 1/4" cubes
  • 2 tbsp yellow mustard
  • 1 tsp red pepper flakes
  • 1 8oz can evaporate milk
  • salt and pepper
  • 1 tbsp olive oil
  • 1 lbs brats
  • 1/2 onion, chopped
  • 1 red pepper, seeded and chopped
  • 4 large bell peppers, cut in half, from the top to bottom, with the seeds removed


  1. In a large oven-safe pot, bring the water to a boil with salt.
  2. Add the pasta and cook until al dente.
  3. Carefully drain the pasta and set aside.
  4. In the meantime, preheat a large cast-iron skillet.
  5. Add the olive oil and cook the brats, browning evenly as you rotate them every so often.
  6. For the last 7 to 10 minutes, add the chopped onion and pepper, and allow them to sautee down.
  7. Remove the brats from the fire and allow to cool 5 minutes, before slicing.
  8. In the same skillet with the onions and peppers, add the mustard and red pepper flakes. Stir to coat.
  9. Whisk in the evaporated milk.
  10. A little at a time, whisk in the cheese until completely melted.
  11. Add the sliced brats to the pot with the cooked pasta and pour the cheese sauce over top.
  12. Stir to combine.
  13. In the now-empty skillet, carefully nestle the pepper halves in place. (I can usually fit 4 to 5 halves snuggly in each skillet)
  14. Spoon in hearty portions of mac and cheese, pressing to fill.
  15. Cover with aluminum foil and cook over offset heat for 35 to 40 minutes, until the peppers are softened and cooked through.
  16. Repeat with the remaining pepper halves, as needed.
  17. Allow the peppers to cool 5 minutes before serving.


This recipe can be made in a standard kitchen as well.

Follow the instructions and boil the water and cook the sausage and onions on the range top while finishing in the oven at 400 degrees for 15 to 20 minutes.

The Mac and cheese can be made up to 3 days ahead and stored in an airtight container in the refrigerator.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 666Total Fat: 44gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 116mgSodium: 1048mgCarbohydrates: 37gFiber: 2gSugar: 4gProtein: 31g

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  1. This looks fantastic! I can’t wait to try it out on my next camping trip. I would love to see more campfire recipes appearing on your site.

  2. Stuffed peppers are great. I have never stuffed them with mac and cheese. What a great idea. I know my family would enjoy this recipe.

  3. You had me at mac and cheese! This would make a delicious dinner idea. I love that the recipe gives me an excuse to break out my cast iron skillet too.

  4. I bet that is an amazing combination! I never would have thought to put them together but now I have to try this!

  5. I do love mac and cheese and the idea of stuffing peppers with it – well I could get behind that. I bet it tastes amazing.

  6. Oh, Lordy that looks good. I cannot wait to make that recipe. I know my family is going to love this.

  7. Yum! My mouth is already watering for this recipe. I’d love to try it but there is no way that my kids would dare eat this meal. I wish because it looks amazing. You could even top it with grilled chicken strips too.

  8. These look delicious! I thought about bringing my cast iron pan last week when we went camping, but then I remembered that I would be hiking to the campsite and chose a lighter weight pot.

  9. I used to eat stuffed peppers all the time as a kid. Since I stopped eating meat, I’ve really missed them. This is a great option for me!

  10. Looks soooo delicious! This Campfire Mac and Cheese Stuffed Peppers made me crave. Must have this soon!

  11. What a brilliant way to use green pepper to fill up the fresh ingredients. Truly love and nice to have this.

  12. Mac and cheese is one of our favorite food to eat in our house but never tried to do a different style of cooking it. It looks delicious and I think my husband will still like it if I am going to cook it in a different way.

  13. I have tried preparing stuffed peppers before but not with mac and cheese. Oh boy, that’s going to be a hit over here.

  14. Ugh! I cannot wait to have a taste of this recipe. It looks absolutely gorgeous. My mouth is watering already.

  15. I have never tried stuffing peppers with mac and cheese but that’s a great idea! my son would love this.

  16. These look amazing. I would have never thought to make these with mac n cheese. I can’t wait to try this now. They look so delicious!

  17. Love Mac and Cheese and Stuffed Peppers but never had them together, this looks like a delicious recipe which I would love to try making myself

  18. Such a unique and delicious idea! I have to try this…looks absolutely fantastic and I know my family would love it.

  19. Wow, I love this recipe it is so delicious and look so easy to prepare. I will def try to make this for the whole family.

  20. I love that this can be cooked over a campfire. I bet my family would like the mac and cheese stuffed peppers. Not sure the’ll eat the pepper, but I know it’ll add a bit of flavor.

  21. This is such a fantastic idea to use leftover mac and cheese like that! Perfect for a campfire dinner but I don’t want to wait until my next camping trip to make these 🙂

  22. I’ve been trying to figure out something to do with the bell peppers I bought. This is a great idea!

  23. What the??? Oh my goodness these look and sound so amazing. Never heard of this, but I am making these this weekend. YUM!!

  24. Your trip sounds amazing! I’m also loving your twist on stuffed peppers. This will be a great introduction to peppers for my kids because they love mac and cheese.

  25. I love that you cooked everything over an open fire ..even the pasta. I have to agree with you my favorite piece of cookware is my well seasoned cast iron skillet. I use it for so many things. I love your detail in writing this recipe..It makes me want to go camping and make these Mac and Cheese Stuffed peppers. I also love that these have brats, different and lots of flavor. Great recipe !!

  26. This is such a great recipe, I love stuffed peppers and so does my whole family! We are actually going camping this weekend, so I’m really looking forward to trying this! Can’t wait!

  27. This looks so good I love the idea of stuffing peppers with mac and cheese. I love my versatile cast iron pan even though I don’t use it over a campfire!

  28. Wow, these are definitely way better than the stuffed peppers I grew up with! I love the idea of the mac and cheese filling. Thanks for all the campfire tips!

  29. We are burning off our paddocks at the moment and cutting trees back so we have lots of fires burning!
    The kids love dinner cooked over the fires, so I knew this would be a hit!! I just didn’t realise how much of a hit! THEY LOVED THEM!!!
    I am so glad you gave oven instructions too because these need to be in our monthly menu rotation!

  30. I simply love edible containers such as peppers, zucchini, tomatoes, and how about spaghetti squash. So yummy. And you can’t beat mac and cheese. Your tips on cooking outdoors is great!! Thank you! My kids all love the outdoors and camping. I’ll be sure to pass on the info.

  31. I love that cast iron holds up against so many jolts and beatings! It’s my absolute favorite cookware!! Love this camping recipe! When you’re out camping, it’s amazing to have a wonderful home cooked meal!!

  32. This is too good to be true, two of my favorites packed into one! These stuffed peppers look so delicious, and these photos have my mouth watering 🙂

  33. I made these over the firepit in my back yard last night, and oh, my God, they were absolutely delicious! The peppers and the Mac and cheese just melted together with the flavor of the woodsmoke. These will join the realm of comfort food on our household! And the Mac and cheese can even be prepared in advance or baked by itself. Using evaporated milk is a brilliant idea for the cheese sauce — I happened to have some made from goat’s milk for an added twist. Thank you so much for sharing!!!

    1. Elayne, nothing makes me happier than seeing that someone tried one of these recipes! And – especially this one! Such FUN comfort food. I have got to try it with goats milk next time I have some too (sadly, not near my goat farming friends any more )

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