Tender bell peppers stuffed with seasoned black-eyed peas, rice, and vegetables, baked until golden and bubbly.
# What You 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, adjusted 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 or Monterey Jack, optional
# How to Make:
01 - Preheat oven to 375°F (190°C).
02 - Lightly brush the outside of hollowed bell peppers with 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 to 6 minutes until vegetables are softened.
04 - Stir in cooked black-eyed peas and rice. Add smoked paprika, cumin, thyme, salt, black pepper, and cayenne pepper if using. Cook for 2 to 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.
