Black-Eyed Pea Stuffed Peppers (Printable Version)

Tender bell peppers stuffed with seasoned black-eyed peas, rice, and vegetables, baked to golden perfection.

# 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
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 cheddar or Monterey Jack cheese, or vegan alternative, optional

# Step-by-Step Guide:

01 - Preheat your oven to 375°F (190°C).
02 - Lightly brush the outside of the hollowed bell peppers with a little 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 softened.
04 - 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.
05 - Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed.
06 - Fill each bell pepper with the black-eyed pea and rice mixture. Sprinkle the tops with shredded cheese if desired.
07 - Pour vegetable broth into the base of the baking dish to help steam the peppers.
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.

# Additional Tips::

01 -
  • The filling is forgiving and ready in minutes, which means you can have a restaurant-worthy dinner on a weeknight without the stress.
  • Peppers naturally become slightly sweet as they roast, creating this beautiful contrast with the savory, earthy black-eyed peas.
  • It's the kind of dish that feels fancy enough for guests but simple enough that you won't mind making it for yourself.
02 -
  • Don't skip the initial oiling of the peppers—it prevents them from sticking and helps them brown in a way that deepens the flavor.
  • If your peppers are very large or thick-walled, add an extra 10 minutes of covered baking time; you want them tender enough to cut easily with a fork.
  • The broth in the bottom of the pan is crucial; it prevents the peppers from drying out and creates a light sauce that's wonderful for spooning over rice or bread.
03 -
  • If your peppers won't stand upright, slice a thin piece from the bottom to create a flat surface—this prevents them from tipping over as they bake and leaking filling.
  • Make the filling the morning of and store it in the fridge; this saves you time and allows the flavors to deepen before baking.
  • Don't be shy with the spices; they're what transforms simple ingredients into something memorable and worth making again.
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