Bell peppers stuffed with savory black-eyed peas, rice, and spices, baked until tender.
# Needed ingredients:
→ Vegetables
01 - 4 large bell peppers, any color, tops removed and seeded
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, finely diced
05 - 1 stalk celery, finely diced
→ Legumes and Grains
06 - 1 cup cooked black-eyed peas, or canned, rinsed and drained
07 - 1 cup cooked long-grain rice, white or brown
→ Seasonings and Herbs
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon cayenne pepper, optional
14 - 2 tablespoons fresh flat-leaf parsley, chopped, plus more for garnish
→ Base and Liquid
15 - 2 tablespoons extra virgin olive oil
16 - 1 cup vegetable broth
17 - 1/2 cup shredded cheddar or Monterey Jack cheese, optional
# How to make it:
01 - Preheat oven to 375°F. Brush the exterior of hollowed bell peppers lightly with olive oil and arrange upright in a baking dish.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, diced carrot, and diced celery. Sauté for 5 to 6 minutes until vegetables are softened and fragrant.
03 - Stir in cooked black-eyed peas and rice. Add smoked paprika, cumin, thyme, salt, black pepper, and cayenne if using. Cook for 2 to 3 minutes, stirring constantly to blend flavors thoroughly.
04 - Remove from heat and stir in fresh chopped parsley. Taste and adjust seasonings as desired.
05 - Distribute the black-eyed pea and rice mixture evenly among the prepared bell peppers. Top each pepper with shredded cheese if desired.
06 - Pour vegetable broth into the base of the baking dish around the peppers.
07 - Cover the baking dish tightly with aluminum foil and place in preheated oven. Bake for 30 minutes.
08 - Remove foil and bake for an additional 10 minutes until peppers are fork-tender and cheese, if used, is melted and golden brown.
09 - Allow to cool for 2 to 3 minutes. Garnish with additional fresh parsley and serve warm.
