Black-Eyed Pea Stuffed Peppers (Printer View)

Tender bell peppers stuffed with 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 & Grains

06 - 1 cup cooked black-eyed peas, canned rinsed and drained or freshly cooked
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 fresh parsley, chopped, plus extra for garnish

→ Other Ingredients

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

# Method:

01 - Preheat oven to 375°F (190°C).
02 - Lightly brush the outside of the 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 5-6 minutes until vegetables are softened.
04 - Stir in cooked black-eyed peas and rice. Add smoked paprika, cumin, thyme, salt, black pepper, and cayenne pepper if using. Cook for 2-3 minutes, stirring well to combine.
05 - Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed.
06 - Divide the black-eyed pea and rice mixture evenly among the bell peppers. Sprinkle tops with shredded cheese if desired.
07 - Pour vegetable broth into the base of the baking dish to help steam the peppers during baking.
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 look impressive on the plate but take almost no skill to pull off, which means you can feel accomplished without the stress.
  • The filling is forgiving and flexible, so you can improvise with whatever vegetables or grains are hanging around your kitchen.
  • One pan, one baking dish, and you've got a vegetarian main that actually feels complete and nourishing without any fussing.
02 -
  • Don't skip rinsing canned black-eyed peas—it makes an enormous difference in the final flavor and prevents the filling from tasting metallic or overly salty.
  • If your peppers are very large, they might need an extra 5 to 10 minutes of cooking time, so start checking them around the 35-minute mark to avoid undercooked walls.
03 -
  • Let the filling cool for just a minute before filling the peppers—this prevents the peppers from cooking too fast on the inside and helps them stay bright and crisp-tender rather than soft and mushy.
  • Don't be shy with the salt in the filling itself; it makes every other flavor pop and sing, so taste as you go and trust your instincts.
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