Photo: Thomas J. Story
Total Time
1 Hour
Serves 6

Quick to throw together, this hearty dish uses cooked sausages. If you want to make it with uncooked sausages, cook them separately for a few minutes before adding the other ingredients.

How to Make It

Step 1

Prepare fire as directed below. Mix ingredients except for oregano with 3/4 cup water in a 4- to 6-qt. cast-iron camp dutch oven. Cover.

Step 2

Arrange coals for bottom heat cooking and cook, checking pot and stirring every 10 to 15 minutes, and adding more water if stew gets dry, until peppers soften and sausages swell, 30 to 45 minutes. Serve with oregano sprinkled on top.

Step 3

How to Use a Dutch Oven

Step 4

Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the dutch oven. If the campground doesn't allow wood fires, burn 50 charcoal briquets till they're mostly gray, 10 to 15 minutes, and spread into an even layer the size of the dutch oven.

Step 5

Set up the oven. For many recipes, you just set the dutch oven on top of the hot coals ("bottom heat cooking"). But there are times when you'll need to heat both the top and bottom of the oven. Just scrape about half the coals to the side and arrange the rest in a circle the size of the dutch oven's outer edge. Set the oven on top of the circle of coals, then pile the rest of the coals on top of the lid.

Step 6

Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some fuel. To increase the heat, or to cook longer than 45 minutes, add 6 to 10 new briquets or more wood embers (from that still-burning wood you moved to the side of your firepit) every 30 minutes.

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews

graphicmuse's Review

August 17, 2013


September 06, 2016
made this on a camping trip for about 17 of us--wish i'd made more! wasn't sure the smallest kids would go for it but they loved it. i made it instead with ground sweet italian sausage, which melded flavors nicely. added toppings, chopped flat leaf parsley and thin slices of parmesan, which were a hit, and served with fire toasted french bread. YUM!