Black-Eyed Pea Stuffed Peppers (View Print Version)

Tender bell peppers filled with savory black-eyed peas, rice, and spices, baked until golden.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, any color, tops sliced off and seeds removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 stalk celery, finely diced

→ Legumes and Grains

06 - 1 cup cooked black-eyed peas, rinsed and drained if canned
07 - 1 cup cooked long-grain rice, white or brown

→ Spices and Herbs

08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon cayenne pepper, optional for heat
14 - 2 tablespoons chopped fresh parsley, plus extra for garnish

→ Other Ingredients

15 - 2 tablespoons olive oil
16 - 1 cup vegetable broth
17 - 1/2 cup shredded cheddar, Monterey Jack, or vegan cheese alternative, optional

# Method:

01 - Preheat oven to 375 degrees Fahrenheit.
02 - Lightly brush the outside of hollowed bell peppers with olive oil and set them upright in a baking dish.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5 to 6 minutes until softened.
04 - Stir in cooked black-eyed peas and rice. Add smoked paprika, cumin, thyme, salt, black pepper, and cayenne if using. Cook for 2 to 3 minutes, stirring well to combine.
05 - Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed.
06 - Fill each bell pepper with the black-eyed pea and rice mixture. Sprinkle the tops with shredded cheese if desired.
07 - Pour vegetable broth into the base of the baking dish to help steam the peppers.
08 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
09 - Remove foil and bake for an additional 10 minutes, or until peppers are tender and cheese is golden and bubbly.
10 - Let cool slightly, garnish with extra parsley, and serve warm.

# Expert Advice:

01 -
  • They're stunning to look at, which means you can serve them to guests without apology.
  • The filling stays moist and flavorful, and leftovers taste even better the next day.
  • One dish feeds you well without making you feel like you're eating "health food."
  • They freeze beautifully, so you can make a double batch on a lazy Sunday and thank yourself later.
02 -
  • If your peppers are smaller than average, reduce the baking time by five to ten minutes or they'll collapse into soft mush.
  • Don't skip rinsing canned black-eyed peas—the liquid they're packed in is starchy and salty and will throw off your whole flavor balance.
  • The filling should be slightly loose when you spoon it in because the peppers release water as they cook and the rice will absorb it.
  • Vegetable broth temperature matters; use room temperature broth or it will cool the dish and extend cooking time.
03 -
  • Stand your peppers on a cutting board first and trim the bottom slightly if they wobble in the baking dish; this prevents them from tipping and spilling filling everywhere.
  • If you're using fresh herbs instead of dried thyme, use three times the amount and add them after cooking so they stay bright green and don't lose their flavor to heat.
  • Make extra filling and eat it as a warm bowl the next day with an egg on top or rolled in a tortilla; it's too good to waste.
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