Black-Eyed Pea Stuffed Peppers

The first time I made stuffed peppers, I stood in my tiny apartment kitchen wondering who decided putting things inside other vegetables was a good idea. Then I took that first bite and understood completely. These black-eyed pea stuffed peppers became my go-to when I want something that feels like a hug in food form but still looks impressive on the plate.

I brought these to a friend's potluck last summer and watched them disappear in minutes. My friend Sarah, who swears she doesn't like bell peppers, went back for seconds and asked for the recipe right there at the table. Something about the sweetness of the peppers mingling with that smoky, spiced filling just works.

Ingredients

• Bell peppers: I love using a mix of red, yellow, and orange for the prettiest presentation but any color works beautifully
• Black-eyed peas: These bring a creamy texture and mild flavor that lets the spices shine while adding protein
• Cooked rice: Long-grain rice stays fluffy and prevents the filling from becoming dense
• Onion, garlic, carrot, celery: This classic vegetable base builds layers of flavor that make the filling taste like it simmered all day
• Smoked paprika and cumin: These spices give the dish its soul and that unmistakable warmth
• Vegetable broth: Essential for creating steam in the baking dish so the peppers turn tender not mushy
• Cheese: Optional but that golden bubbly top makes everything feel special

Instructions

Get your oven ready:

Preheat to 375°F and lightly brush the outside of your hollowed peppers with olive oil before arranging them upright in a baking dish

Build the flavor base:

Heat olive oil in a large skillet over medium heat then cook onion, garlic, carrot, and celery for 5 to 6 minutes until everything softens and smells amazing

Bring it all together:

Stir in the black-eyed peas and rice then add smoked paprika, cumin, thyme, salt, pepper, and cayenne, cooking for 2 to 3 minutes so the spices bloom

Add the finishing touch:

Remove from heat, fold in fresh parsley, taste the filling, and adjust the seasoning until it makes you happy

Stuff those peppers:

Fill each pepper with the mixture, top with cheese if you are using it, then pour vegetable broth into the bottom of the dish

Bake to perfection:

Cover tightly with foil and bake for 30 minutes then uncover and bake 10 more minutes until peppers are tender and cheese is golden and bubbly

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Now whenever I smell peppers roasting in the oven, I think of that first hesitant experiment in my apartment kitchen. Some dishes just become part of you like that, showing up at family dinners and lonely Tuesday nights alike.

Making Them Your Own

The beauty of stuffed peppers is how forgiving they are. Add corn for sweetness, throw in chopped tomatoes for juiciness, or mix in crumbled tofu if you want extra protein. I have even used leftover cooked grains like quinoa when rice was not available.

Serving Suggestions

A crisp green salad with a tangy vinaigrette cuts through the richness perfectly. Crusty bread for sopping up any extra filling never hurts either. These peppers are substantial enough to stand alone as a main but also play nicely alongside grilled chicken or fish.

Storage And Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, about 15 to 20 minutes. The flavors actually deepen and improve overnight, making these ideal for weekend meal prep.

• Freeze unfilled peppers for up to 3 months if you want to get ahead
• The filling freezes beautifully too, just thaw overnight before using
• Always let cooled peppers come to room temperature before refrigerating to avoid condensation

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There is something deeply satisfying about a meal that looks this impressive but comes together with such simple ingredients. Hope these become a regular in your kitchen rotation too.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Absolutely. Prepare the filling and stuff the peppers up to 24 hours in advance. Store covered in the refrigerator, then bake when ready. You may need an extra 5-10 minutes baking time if starting from cold.

→ What other grains work well in the filling?

Brown rice, quinoa, farro, or even couscous can substitute for long-grain white rice. Adjust cooking liquid accordingly and ensure grains are fully cooked before mixing with the other filling ingredients.

→ How do I store leftovers?

Keep cooled stuffed peppers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions for 2-3 minutes.

→ Can I freeze these stuffed peppers?

Yes, freeze after baking and cooling completely. Wrap individually in plastic and foil, or store in freezer-safe containers. They'll keep up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What protein additions can I include?

Beyond black-eyed peas, try adding crumbled tempeh, cubed tofu, or even cooked lentils. For non-vegetarian versions, browned ground turkey or sausage works well too—just adjust seasonings to taste.

→ Which bell pepper colors work best?

Red, yellow, and orange peppers are naturally sweeter and roast beautifully. Green peppers have a slightly bitter note that contrasts nicely with the savory filling. Mix colors for visual appeal—any combination works wonderfully.