Black-Eyed Pea Stuffed Peppers (Printable)

Tender bell peppers stuffed with seasoned black-eyed peas, rice, and vegetables, 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, rinsed and drained if canned
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 chopped fresh parsley, 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

# Directions:

01 - Preheat oven to 375°F. Lightly brush the outside of hollowed bell peppers with olive oil and set 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 - Fill each bell pepper with the black-eyed pea and rice mixture. Sprinkle tops with shredded cheese if desired.
06 - Pour vegetable broth into the base of the baking dish to help steam the peppers. Cover the baking dish tightly with aluminum foil.
07 - Bake covered for 30 minutes.
08 - Remove foil and bake for an additional 10 minutes 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 tastes hearty and comforting but won't leave you feeling weighed down, especially once you taste how the spices wake everything up.
  • You can make it ahead and reheat it, which means less stress when people are actually coming over to eat.
  • Somehow it feels fancier than it is, which is perfect for nights when you want to impress without spending hours cooking.
02 -
  • Don't skip the sautéing step—those few minutes of cooking the vegetables first makes the entire filling taste deeper and more intentional instead of raw and flat.
  • If your peppers are thin-walled and cook too fast, tent them loosely with foil even after the first 30 minutes so they don't collapse before the filling is heated through.
03 -
  • Room-temperature broth pours more easily and distributes evenly in the baking dish, which sounds small but actually matters for how evenly the peppers steam.
  • If your peppers keep tipping over, trim a tiny sliver off the bottom to create a flat surface—it's the kind of practical fix that saves you from frustration mid-bake.
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