Around the Campfire
Fire roasted peppers are a simple camp side and a useful topping for fajitas, burgers, rice bowls, eggs, and sandwiches.
Why This Recipe Works
The Blackstone gives peppers enough direct heat to blister and soften. Keeping the seasoning simple makes them useful in more meals later.
Quick Facts
- Serves: 4
- Heat zone: Medium
- Best for: Toppings, fajitas, bowls, sides
- Teaches: Blistering vegetables
Shopping List
- Mixed bell peppers
- Olive oil
- Sea salt
Home Prep
Slice or halve peppers before the trip if using them early.
Cooler Packing
Keep peppers dry and sealed.
Equipment
- Blackstone griddle
- Tongs
- Spatula
Heat Zones
Use medium heat and give the vegetables room to caramelize rather than steam.
Ingredients
- 4 large mixed bell peppers, stemmed and seeded, cut into quarters or large strips
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
Instructions
- Preheat the griddle to medium.
- Oil the surface lightly.
- Cook peppers until blistered and tender.
- Season with sea salt.
- Serve hot or save as a topping.
Doneness
Peppers should be tender with blistered edges.
Common Mistakes
- Crowding the peppers.
- Cooking until limp.
- Over-seasoning before using as leftovers.
Serving Suggestions
Serve with fajitas, burgers, steak, eggs, rice bowls, or sandwiches.
Variations
- Add 1 small onion, sliced (optional, cook with peppers).
- Finish cooked peppers with a squeeze of lime.
- Add a drizzle of garlic butter at the end.
Dietary Adaptations
- Gluten-free: As written.
- Dairy-free: As written.
- Vegan: As written.
Scaling
Cook in batches for larger groups.
Weather Notes
Peppers are forgiving in wind and hold well.
Leftovers
Use leftovers in wraps, omelets, quesadillas, bowls, or tacos.
Kid Helper Tasks
Kids can choose pepper colors and add finishing salt away from the griddle.
Dragonfly Tip
Keep roasted peppers simple so tomorrow’s breakfast can use them too.
Dragonfly Challenge
Try one batch with salt only and one with lime. Pick the better camp topping.