Save Black-Eyed Pea Stuffed Peppers are a vibrant and hearty dish that brings together the earthy flavors of the American South with the natural sweetness of roasted bell peppers. This wholesome vegetarian meal is perfect for a comforting weeknight dinner or as a standout side dish for your next gathering, offering a satisfying blend of protein and fiber.
Save By sautéing a classic aromatic base of onion, garlic, carrot, and celery, we build a deep layer of flavor that carries through the entire dish. The addition of smoked paprika and cumin provides a warm, smoky profile that complements the tender black-eyed peas perfectly.
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; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne pepper (optional); 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
- Step 1
- Preheat your oven to 375°F (190°C).
- Step 2
- Lightly brush the outside of the hollowed bell peppers with a little olive oil and set them upright in a baking dish.
- Step 3
- 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.
- Step 4
- 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.
- Step 5
- Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed.
- Step 6
- Fill each bell pepper with the black-eyed pea and rice mixture. Sprinkle the tops with shredded cheese, if desired.
- Step 7
- Pour vegetable broth into the base of the baking dish to help steam the peppers.
- Step 8
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Step 9
- Remove foil and bake for an additional 10 minutes, or until peppers are tender and cheese is golden and bubbly.
- Step 10
- Let cool slightly, garnish with extra parsley, and serve warm.
Zusatztipps für die Zubereitung
To ensure the peppers are perfectly tender, always cover the dish tightly with aluminum foil for the first 30 minutes of baking to trap the steam from the vegetable broth. If you are looking to boost the protein content, consider mixing in crumbled tofu or tempeh into the filling mixture. For those with dietary restrictions, this dish is gluten-free as long as you use gluten-free broth and cheese.
Varianten und Anpassungen
This recipe is highly versatile. For a strictly vegan version, simply omit the shredded cheese or substitute it with your favorite vegan cheese alternative. You can also customize the texture and flavor profile of the filling by stirring in chopped tomatoes or sweet corn before stuffing the peppers.
Serviervorschläge
These stuffed peppers are a complete meal on their own, but they pair wonderfully with a fresh green side salad or a slice of crusty bread. For a Southern-inspired feast, serve them alongside a bowl of collard greens.
Save At approximately 285 calories per serving, this dish provides 9g of protein and 9g of fat, making it a wholesome addition to your recipe rotation. Enjoy the savory, warm flavors of these Black-Eyed Pea Stuffed Peppers with a final sprinkle of fresh parsley for a touch of brightness!
Cooking Questions
- → Can I make these stuffed peppers ahead of time?
Yes, you can prepare the filling and hollow out the peppers up to a day in advance. Store everything separately in the refrigerator, then assemble and bake when ready to serve.
- → What other vegetables work well in the filling?
Chopped tomatoes, corn, or diced zucchini make excellent additions. You can also include spinach or kale for extra nutrition and color.
- → Can I freeze stuffed peppers?
Absolutely. Assemble the peppers, wrap individually in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- → How do I know when the peppers are done?
The peppers should be tender when pierced with a fork, and the filling should be hot throughout. If using cheese, the top should be golden and bubbly.
- → What can I serve with these stuffed peppers?
A crisp green salad, crusty bread, or cornbread complement this dish beautifully. For a complete meal, add roasted vegetables or a light soup.
- → Can I use dried black-eyed peas instead of canned?
Yes, soak dried peas overnight and cook until tender before using. One cup of dried peas typically yields about three cups cooked, so adjust accordingly.