Black-Eyed Pea Stuffed Peppers (Printable)

Tender bell peppers filled with savory 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 and Grains

06 - 1 cup cooked black-eyed peas, rinsed and drained if canned
07 - 1 cup cooked long-grain rice, white or brown

→ Spices and 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

→ Liquids and Other

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 It:

01 - Preheat oven to 375°F. Brush the outside of hollowed bell peppers lightly with olive oil and arrange them upright in a baking dish.
02 - 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 softened.
03 - 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 to combine.
04 - Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed.
05 - Divide the black-eyed pea and rice mixture evenly among the bell peppers. Sprinkle the tops with shredded cheese if desired.
06 - Pour vegetable broth into the base of the baking dish to create steam for cooking the peppers.
07 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
08 - Remove foil and bake for an additional 10 minutes, or until peppers are tender and cheese is golden and bubbly.
09 - Let cool slightly, garnish with extra parsley, and serve warm.

# Expert Advice:

01 -
  • It's naturally vegetarian but hearty enough to satisfy anyone at your table, no apologies needed.
  • The filling comes together in one skillet while the peppers do the heavy lifting in the oven, leaving you free to breathe.
  • Black-eyed peas carry this subtle earthiness that plays beautifully with cumin and smoked paprika—flavors that whisper Southern comfort without shouting.
02 -
  • Don't skip the initial brush of olive oil on the peppers—it prevents them from drying out and helps them caramelize beautifully at the edges.
  • The filling should be room temperature or cooler when you stuff it; hot filling cooks the pepper unevenly and can make it mushy before the flavors have time to marry.
03 -
  • Make the filling a day ahead and store it in the fridge; the flavors will deepen overnight and you'll reduce your prep time when you're actually cooking.
  • If your peppers seem tough after 30 minutes, add 5 more minutes covered rather than rushing the uncovered phase—they'll soften properly without drying.
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