Black-Eyed Pea Stuffed Peppers (Printable)

Tender baked bell peppers filled with savory black-eyed peas, rice, and vegetables for a colorful, wholesome main or side.

# What You 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 & Grains

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

→ Spices & 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

→ Others

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

# How To Make It:

01 - Preheat oven to 375°F. Lightly brush the exterior of hollowed bell peppers with olive oil and arrange upright in a baking dish.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery, sautéing for 5-6 minutes until softened.
03 - Stir in cooked black-eyed peas and rice. Add smoked paprika, cumin, thyme, salt, black pepper, and cayenne if using. Cook for 2-3 minutes, stirring to combine thoroughly.
04 - Remove from heat and fold in fresh parsley. Taste and adjust seasoning as needed.
05 - Distribute the black-eyed pea and rice mixture evenly among the bell peppers. Top with shredded cheese if desired.
06 - Pour vegetable broth into the bottom of the baking dish to create steam during cooking.
07 - Cover baking dish tightly with aluminum foil and bake for 30 minutes.
08 - Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is golden and bubbly.
09 - Let cool slightly, garnish with extra fresh parsley, and serve warm.

# Expert Hints:

01 -
  • It looks stunning on the table but tastes even better than it appears, which is a rare and delightful combination.
  • Black-eyed peas are secretly one of the most forgiving proteins to cook with, holding their shape and soaking up flavor like tiny flavor sponges.
  • Your kitchen will smell absolutely incredible while these bake, filling the whole house with warmth and promise.
02 -
  • If your peppers are leaning or unstable, don't hesitate to trim a thin slice from the bottom; a steady pepper is a pepper you won't be chasing around the oven.
  • The magic happens in that final uncovered bake—it lets any excess moisture escape and turns the tops golden, which transforms the texture from steamed to slightly caramelized.
03 -
  • Don't skip the vegetable broth in the bottom of the pan—it's the difference between peppers that are steamed and tender versus ones that are slightly wrinkled and tough.
  • Taste your filling before stuffing the peppers; once they're cooked, it's harder to adjust seasoning, so be bold with your salt and spices now.
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