Black-Eyed Pea Stuffed Peppers (Printable view)

Tender baked peppers filled with savory black-eyed peas, rice, and seasoned vegetables.

# 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
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, Monterey Jack, or vegan cheese alternative, optional

# How To Make:

01 - Preheat oven to 375°F
02 - Lightly brush outside of hollowed bell peppers with olive oil and place upright in baking dish
03 - Heat 2 tablespoons olive oil in 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
05 - Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed
06 - Fill each bell pepper with black-eyed pea and rice mixture. Sprinkle tops with shredded cheese if desired
07 - Pour vegetable broth into base of baking dish to help steam peppers
08 - Cover baking dish tightly with aluminum foil and bake for 30 minutes
09 - Remove foil and bake for 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 -
  • It comes together in under an hour and tastes like you fussed over it all day long.
  • Black-eyed peas and rice create a surprisingly hearty filling that keeps you full without feeling heavy.
  • You get to play with color—red, yellow, orange, or green peppers turn your dinner table into something beautiful.
02 -
  • Don't skip seeding the peppers thoroughly—any leftover membranes can turn bitter during the long bake, and no one wants that.
  • The filling should feel loose and slightly moist when you spoon it in; if it seems dry, stir in a splash of broth because it will firm up as it bakes.
03 -
  • Dice everything the same size so the vegetables cook evenly and the filling has a pleasant, uniform texture throughout.
  • If your peppers are wobbling in the baking dish, slice a thin sliver off the bottom so they sit flat—it's a small move that prevents stress and spilled filling.
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