Bell peppers stuffed with black-eyed peas, rice, vegetables, and spices, baked until tender and golden.
# Required Ingredients:
→ 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 and Grains
06 - 1 cup cooked black-eyed peas, rinsed and drained if canned
07 - 1 cup cooked long-grain rice, white or brown
→ Spices and 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 for heat
14 - 2 tablespoons chopped fresh parsley, plus extra for garnish
→ Base and Broth
15 - 2 tablespoons olive oil
16 - 1 cup vegetable broth
17 - 1/2 cup shredded cheddar or Monterey Jack cheese, optional
# Preparation Steps:
01 - Preheat oven to 375°F. Lightly brush the outside of the hollowed bell peppers with olive oil and set them upright in a baking dish.
02 - 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.
03 - Stir in the 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 well to combine.
04 - Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed.
05 - Fill each bell pepper with the black-eyed pea and rice mixture. Sprinkle the tops with shredded cheese if desired.
06 - Pour vegetable broth into the base of the baking dish to help steam the peppers.
07 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
08 - Remove foil and bake for an additional 10 minutes, or until peppers are tender and cheese is golden and bubbly.
09 - Let cool slightly, garnish with extra parsley, and serve warm.
