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.
Ingredients
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4 large bell peppers (any color), tops cut off and seeds removed
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1 cup cooked black-eyed peas (canned, drained and rinsed, or freshly cooked)
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1 cup cooked brown rice or quinoa
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 cup shredded cheddar cheese
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1/2 cup diced tomatoes (fresh or canned)
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1 teaspoon smoked paprika
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1/2 teaspoon cumin
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1/4 teaspoon black pepper
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1/2 teaspoon salt, or to taste
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2 tablespoons olive oil
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2 tablespoons chopped fresh parsley (optional, for garnish)
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1/4 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
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Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
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Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.
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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.
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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.
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Spoon the mixture evenly into each bell pepper. Top each with shredded cheddar cheese.
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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.
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Allow peppers to cool 5 minutes, garnish with parsley, and serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes