“I like to stuff a red pepper with cooked rice, pesto and diced mushroom. Then I drizzle olive oil over the pepper, sprinkle with lemon pepper salt.
Just wrap in foil and place at the edge of the campfire for ten minutes, turn, then ten minutes more. Open up and sprinkle a little grated cheese on top. Yummm!”
– Liz Sample, Hillsdale NY
Eat this as a salad, or fill a wrap with it! Can be made a day ahead of time.Black beans
Cucumber (mini one)
Tomatoes
Onions
Celery
Pepper
Garlic
Cilantro
Lemon juice
– Sara Sabo
