Savory bell peppers loaded with black-eyed peas, rice, and spices, baked to golden perfection.
# Components:
→ 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
07 - 1 cup cooked long-grain rice, white or brown
→ Spices & Herbs
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground cumin
10 - 0.5 teaspoon dried thyme
11 - 0.5 teaspoon salt, or to taste
12 - 0.25 teaspoon freshly ground black pepper
13 - 0.25 teaspoon cayenne pepper, optional for heat
14 - 2 tablespoons chopped fresh parsley, plus extra for garnish
→ Other Ingredients
15 - 2 tablespoons olive oil
16 - 1 cup vegetable broth
17 - 0.5 cup shredded cheddar or Monterey Jack cheese, or vegan alternative, optional
# Directions:
01 - Set oven to 375°F (190°C).
02 - Lightly brush the outside of hollowed bell peppers with olive oil and position 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 to 6 minutes until vegetables soften.
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 to integrate seasonings.
05 - Remove skillet from heat and fold in fresh parsley. Taste and adjust seasoning as needed.
06 - Divide filling evenly among bell peppers, mounding slightly. Top each pepper with shredded cheese if desired.
07 - Pour vegetable broth into the base of the baking dish around the peppers to facilitate steaming.
08 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
09 - Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is golden and bubbly.
10 - Allow to cool slightly, garnish with fresh parsley, and serve warm.
