Black-Eyed Pea Stuffed Peppers (Printable)

Tender bell peppers filled with savory black-eyed peas, rice, and spices, baked to golden perfection.

# 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 & 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
14 - 2 tablespoons fresh parsley, chopped, 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, optional

# How-To Steps:

01 - Set oven to 375°F (190°C).
02 - Lightly brush the outside of the 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 softened.
04 - Stir in the 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 - Distribute the black-eyed pea and rice mixture evenly among each bell pepper. 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.

# Expert Advice:

01 -
  • It looks stunning on the table but honestly couldn't be simpler to pull together.
  • Black-eyed peas and rice transform into something hearty enough to serve as a main, yet it's naturally vegetarian and deeply comforting.
  • The filling comes together in one skillet, and everything bakes in the same dish—cleanup is laughably minimal.
02 -
  • Don't skip rinsing canned black-eyed peas—it removes excess starch and sodium that can make the filling dense and overly salty.
  • If your peppers are uneven in size, arrange them in the baking dish with the smaller ones toward the hotter edges of the oven so everything finishes at the same time.
03 -
  • If your peppers keep tipping over in the baking dish, slice a thin sliver off the bottom of each one—they'll sit flat and stable immediately.
  • The residual broth becomes a light sauce you'll want to spoon over everything, so don't drain the pan when serving.
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