Tender bell peppers loaded with savory black-eyed peas, rice, and spiced 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 & 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
15 - 2 tablespoons olive oil
16 - 1 cup vegetable broth
17 - 1/2 cup shredded cheddar or Monterey Jack cheese, or vegan alternative, optional
# How to Make It:
01 - Preheat oven to 375°F. Lightly brush the outside of hollowed bell peppers with olive oil and arrange upright in baking dish.
02 - Heat 2 tablespoons olive oil in 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 to combine thoroughly.
04 - Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed.
05 - Distribute the black-eyed pea and rice mixture evenly among each bell pepper. Sprinkle cheese over tops if desired.
06 - Pour vegetable broth into the base of the baking dish to facilitate steaming.
07 - Cover baking dish tightly with aluminum foil and bake for 30 minutes.
08 - Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is golden and bubbly.
09 - Allow to cool slightly, garnish with additional parsley, and serve warm.
