Irresistible Black Eyed Pea & Cheddar Stuffed Peppers Everyone Will Crave

There’s something undeniably comforting about a meal that is both hearty and colorful, and nothing captures that feeling better than Black Eyed Pea & Cheddar Stuffed Peppers. This recipe is perfect for a cozy weeknight dinner, a family gathering, or even a festive holiday spread when you want something that feels special but is surprisingly easy to prepare. The combination of tender, protein-packed black-eyed peas with the creamy richness of melted cheddar, all nestled inside a sweet bell pepper, creates a dish that is as visually appealing as it is satisfying.

The inspiration for this recipe comes from traditional Southern comfort foods, where black-eyed peas are a symbol of good luck and prosperity. By stuffing them into peppers and adding a cheesy twist, this recipe brings a modern, irresistible spin to a beloved classic. It’s a dish that invites sharing, conversation, and a second helping—perfect for anyone looking to add a vibrant, nourishing meal to their dinner rotation.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed

• 1 cup cooked black-eyed peas (canned, drained and rinsed, or freshly cooked)

• 1 cup cooked brown rice or quinoa

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup shredded cheddar cheese

• 1/2 cup diced tomatoes (fresh or canned)

• 1 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt, or to taste

• 2 tablespoons olive oil

• 2 tablespoons chopped fresh parsley (optional, for garnish)

• 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

2. Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.

3. Cook the filling: In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes. Add garlic and cook for an additional 1 minute until fragrant.

4. Combine the ingredients: In a large mixing bowl, combine the sautéed onion and garlic with the cooked black-eyed peas, cooked rice or quinoa, diced tomatoes, smoked paprika, cumin, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

5. Stuff the peppers: Spoon the mixture evenly into each prepared bell pepper, filling them to the top. Sprinkle shredded cheddar cheese over each stuffed pepper generously.

6. Bake the peppers: Place the stuffed peppers upright in the greased baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and slightly golden on top.

7. Garnish and serve: Remove from the oven and allow to cool for 5 minutes. Sprinkle chopped parsley on top for a fresh finish and serve warm.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

• Yield: 4 stuffed peppers

Notes

• For added flavor, you can toast the spices in the skillet for 30 seconds before combining with the black-eyed peas.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

• You can swap cheddar cheese with a sharp gouda or mozzarella for a different cheesy experience.

• For a vegan version, simply omit the cheese or use a plant-based alternative.

• Try adding finely chopped spinach or zucchini to the filling for extra vegetables.

Tips for Perfect Stuffed Peppers

1. Choose firm peppers: Select bell peppers that stand upright on their own, with smooth skins and no soft spots. This ensures they hold the filling well while baking.

2. Don’t overfill: While it’s tempting to pack in extra filling, overstuffing can cause the peppers to tip over or cook unevenly. Leave a small gap at the top for the cheese to melt and brown nicely.

3. Use a mix of grains: Combining rice and quinoa or adding cooked barley adds texture and enhances the nutritional value of the filling.

4. Cover and uncover while baking: Covering the peppers for the first part of baking helps them steam and soften, while uncovering at the end allows the cheese to become golden and slightly crispy.

Why This Recipe Is Perfect for Any Occasion

These Black Eyed Pea & Cheddar Stuffed Peppers are incredibly versatile. They work for a comforting weeknight meal when you crave something filling yet wholesome. They also make an impressive side or main dish for a holiday gathering, brunch, or potluck, as the vibrant colors and melted cheddar are visually appealing and crowd-pleasing. Additionally, the recipe is easily customizable to suit dietary preferences, from vegetarian to vegan adaptations, or to include extra veggies for added nutrition.

The combination of protein, fiber, and wholesome ingredients makes it satisfying and nourishing, while the cheesy topping provides the indulgence that everyone loves. Each bite delivers a comforting balance of savory and slightly sweet flavors, with a hint of smokiness from paprika and richness from the cheese.

Serving Suggestions

• Serve with a simple green salad or roasted vegetables for a complete meal.

• Drizzle with a light vinaigrette or squeeze of lemon juice before serving to brighten the flavors.

• Pair with a side of warm bread or garlic breadsticks for extra comfort.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes! Preparing the filling and stuffing the peppers in advance is a great way to save time on busy days. You can make the filling, spoon it into the bell peppers, and cover them tightly with plastic wrap or aluminum foil. Store them in the refrigerator for up to 24 hours before baking. When you’re ready to cook, allow the peppers to come to room temperature for 15–20 minutes; this helps them bake evenly. Then, simply follow the baking instructions as usual. Preparing ahead not only saves time but also allows the flavors to meld together, enhancing the taste of the final dish. This method is perfect for meal prep, dinner parties, or even for getting a head start on a holiday meal.

Can I freeze stuffed peppers?
Absolutely. Freezing stuffed peppers is a convenient way to have a ready-made meal on hand. After stuffing the peppers, wrap each one individually in plastic wrap, then place them in a freezer-safe container or resealable freezer bag. Properly stored, they can last for up to 3 months. To cook, it’s best to thaw the peppers overnight in the refrigerator. Once thawed, bake them at 375°F (190°C) for 35–40 minutes, until heated through and the cheese is fully melted. Freezing does not compromise the flavor or texture, making this a perfect solution for batch cooking or for having a quick weeknight dinner ready without any extra effort.

What can I use instead of black-eyed peas?
If you can’t find black-eyed peas, don’t worry—this recipe is versatile. You can substitute with other legumes such as chickpeas, kidney beans, or lentils. Chickpeas offer a slightly nutty texture, kidney beans provide a hearty and meaty bite, and lentils cook quickly and absorb flavors beautifully. Whichever bean you choose, make sure it is fully cooked before mixing it with the other ingredients. This ensures the stuffing holds together well and bakes evenly. Feel free to experiment with mixed beans for added texture and visual appeal in the dish.

How can I make this dish spicier or more flavorful?
There are several ways to enhance the flavor and add a little heat to these stuffed peppers. Adding crushed red pepper flakes or finely chopped fresh jalapeños to the filling will give the dish a subtle but noticeable kick. For smoky depth, sprinkle in a dash of smoked paprika or cayenne pepper. Fresh herbs such as parsley or cilantro added just before serving can brighten the flavors and add a fresh, aromatic touch. You can also mix in roasted vegetables, caramelized onions, or garlic for additional layers of flavor. Adjust the spices to suit your taste, and you’ll have a stuffed pepper that is vibrant, flavorful, and uniquely your own.

Final Thoughts

The Black Eyed Pea & Cheddar Stuffed Peppers are a true celebration of flavors, textures, and colors. They offer a hearty, satisfying meal that brings together the best of Southern-inspired comfort food with a modern twist. This recipe is easy to prepare, customizable, and perfect for sharing with family and friends. Whether you are looking for a cozy weeknight dinner or a show-stopping dish for a special occasion, these stuffed peppers are sure to impress.

By preparing this dish, you’re not only serving a flavorful and nutritious meal, but you’re also embracing a tradition of comfort, warmth, and togetherness. The combination of wholesome ingredients and cheesy indulgence makes it irresistible to adults and kids alike. Once you try these stuffed peppers, they’ll quickly become a staple in your recipe rotation and a dish that everyone will crave again and again.

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• Author: Michelle Davis
• Total Time: 50 minutes
• Yield: 4 stuffed peppers 1x

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Description

These Black Eyed Pea & Cheddar Stuffed Peppers are a colorful, hearty, and comforting meal perfect for weeknights, family gatherings, or festive occasions. Packed with protein-rich black-eyed peas, savory spices, and melted cheddar cheese, they offer a delicious balance of flavors and textures. Inspired by Southern comfort foods, this recipe elevates classic ingredients with a modern twist, making it irresistible for adults and kids alike.

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Ingredients

Scale 1x2x3x

• 4 large bell peppers (any color), tops cut off and seeds removed

• 1 cup cooked black-eyed peas (canned, drained and rinsed, or freshly cooked)

• 1 cup cooked brown rice or quinoa

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 cup shredded cheddar cheese

• 1/2 cup diced tomatoes (fresh or canned)

• 1 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt, or to taste

• 2 tablespoons olive oil

• 2 tablespoons chopped fresh parsley (optional, for garnish)

• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

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Instructions

• Preheat the oven to 375°F (190°C) and lightly grease a baking dish.

• Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.

• In a skillet, heat olive oil over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook 1 minute until fragrant.

• In a large bowl, combine sautéed onion and garlic with black-eyed peas, cooked rice or quinoa, diced tomatoes, smoked paprika, cumin, salt, and black pepper. Mix well.

• Spoon the mixture evenly into each bell pepper. Top each with shredded cheddar cheese.

• Place stuffed peppers upright in the baking dish. Cover with foil and bake 25 minutes. Remove foil and bake 10–15 more minutes until cheese is melted and golden.

• Allow peppers to cool 5 minutes, garnish with parsley, and serve warm.

Notes

• Toast spices in the skillet for extra flavor.

• Store leftovers in the refrigerator for up to 3 days; reheat before serving.

• Swap cheddar for gouda, mozzarella, or plant-based cheese.

• Add extra veggies like spinach or zucchini for more nutrition.

• Adjust spices to taste for heat or flavor depth.

• Prep Time: 15 minutes
• Cook Time: 40 minutes

Michelle Davis