Tender bell peppers filled with savory black-eyed peas, rice, and spiced vegetables, baked until golden.
# 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, canned rinsed and drained
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 chopped fresh parsley, plus extra for garnish
→ Others
15 - 2 tablespoons olive oil
16 - 1 cup vegetable broth
17 - 1/2 cup shredded cheese, cheddar or Monterey Jack, optional
# How To Make It:
01 - Preheat oven to 375°F. Lightly brush hollowed bell peppers with olive oil and set upright in baking dish.
02 - Heat 2 tablespoons olive oil in large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté 5–6 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 2–3 minutes, stirring well.
04 - Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed.
05 - Fill each bell pepper with black-eyed pea and rice mixture. Sprinkle tops with shredded cheese if desired.
06 - Pour vegetable broth into base of baking dish. Cover tightly with foil.
07 - Bake covered for 30 minutes.
08 - Remove foil and bake additional 10 minutes until peppers are tender and cheese is golden and bubbly.
09 - Let cool slightly, garnish with extra parsley, and serve warm.
