Black-Eyed Pea Stuffed Peppers

Black-Eyed Pea Stuffed Peppers are a vibrant and hearty dish that combines the soul-warming flavors of Southern American cuisine with a wholesome, vegetarian approach. These colorful bell peppers are filled with a savory blend of black-eyed peas, long-grain rice, and aromatic vegetables like carrots and celery, making them a perfect centerpiece for a nutritious weeknight dinner or a side dish for a festive gathering.

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The secret to this dish lies in the aromatic base of onions, garlic, carrots, and celery, which provides a deep foundation for spices like smoked paprika and cumin. As the peppers bake, they become perfectly tender while the filling absorbs the savory vegetable broth, creating a comforting texture and a rich, smoky flavor profile that is truly satisfying.

Ingredients

• Vegetables
  • 4 large bell peppers (any color), tops sliced off and seeds removed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
• Legumes & Grains
  • 1 cup cooked black-eyed peas (or canned, rinsed and drained)
  • 1 cup cooked long-grain rice (white or brown)
• Spices & Herbs
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons chopped fresh parsley (plus extra for garnish)
• Others
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or vegan alternative; optional)

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C).

2. Prepare Peppers

Lightly brush the outside of the hollowed bell peppers with a little olive oil and set them upright in a baking dish.

3. Sauté Aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–6 minutes until softened.

4. Season Filling

Stir in the cooked black-eyed peas and rice. Add smoked paprika, cumin, thyme, salt, black pepper, and cayenne (if using). Cook for 2–3 minutes, stirring well to combine.

5. Finish Filling

Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed.

6. Stuff Peppers

Fill each bell pepper with the black-eyed pea and rice mixture. Sprinkle the tops with shredded cheese, if desired.

7. Add Liquid

Pour vegetable broth into the base of the baking dish to help steam the peppers.

8. First Bake

Cover the baking dish tightly with foil and bake for 30 minutes.

9. Final Bake

Remove foil and bake for an additional 10 minutes, or until peppers are tender and cheese is golden and bubbly.

10. Serve

Let cool slightly, garnish with extra parsley, and serve warm.

Zusatztipps für die Zubereitung

For extra texture and a burst of freshness, try adding chopped tomatoes or corn to the filling mixture before stuffing the peppers.

Varianten und Anpassungen

To make a vegan version, simply omit the cheese or use your favorite vegan cheese alternative. For those looking to increase the protein content, mix in some crumbled tofu or tempeh with the rice and pea filling.

Serviervorschläge

Provides cushioned support while cooking, washing dishes, and standing longer during meal preparation.

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These stuffed peppers are best served alongside a crisp side salad or a piece of warm, crusty bread to soak up any remaining broth from the baking dish.

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Whether enjoyed as a wholesome vegetarian main dish or a hearty side, these Black-Eyed Pea Stuffed Peppers provide a delicious and satisfying meal. Each serving contains approximately 285 calories, 9g of protein, and 43g of carbohydrates. This recipe is naturally gluten-free if using gluten-free broth and cheese, but always remember to check ingredient labels for hidden allergens.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Yes, prepare the filling and hollow out peppers up to 24 hours in advance. Store components separately in the refrigerator, then assemble and bake when ready to serve.

→ What other vegetables work well in the filling?

Diced tomatoes, corn, bell pepper scraps from hollowing, zucchini, or spinach all complement the black-eyed pea mixture. Add during the vegetable sauté step for best texture.

→ Can I freeze these stuffed peppers?

Assembled peppers freeze well before baking. Wrap individually and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 5-10 minutes to covered baking time.

→ How do I know when the peppers are done?

Peppers are ready when they're tender when pierced with a knife and the filling is hot throughout. The skin should slightly blister, and any cheese on top should be melted and golden.

→ What can I serve with stuffed peppers?

A simple green salad with vinaigrette balances the hearty peppers. Crusty bread, cornbread, or roasted vegetables also make excellent accompaniments. For a complete meal, add a light soup or serve over cooked greens.

→ Can I use dried black-eyed peas instead of canned?

Absolutely. Cook one cup dried black-eyed peas according to package directions until tender, then drain and use in the filling. This typically yields about 3 cups cooked peas—use the extras in salads or soups.