Black-Eyed Pea Stuffed Peppers (Printable)

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

# 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, 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 chopped fresh parsley, 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, or vegan alternative, optional

# Directions:

01 - Preheat oven to 375°F.
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 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 - Fill each bell pepper with the black-eyed pea and rice mixture. 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 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 -
  • One dish that feels like home cooking without the fuss, ready in an hour start to finish.
  • The filling tastes better the next day, which means you've basically solved meal planning for two nights.
  • It's naturally vegetarian but substantial enough that nobody notices what's missing from the plate.
02 -
  • Don't skip rinsing canned black-eyed peas or they'll make the filling taste tinny and overly salty.
  • If your peppers seem too firm after the first bake, adding a quarter inch more broth before the final ten minutes softens them without turning them mushy.
  • The filling temperature matters more than the pepper texture—if everything's hot and the peppers are still slightly firm, that's actually perfect.
03 -
  • Cook your rice and black-eyed peas the day before—cold leftovers actually work better here than fresh hot ones, easier to stir and fill.
  • If you're doubling the recipe, use a larger baking dish and add just ten more minutes to the baking time; the peppers cook evenly as long as they're not crowded.
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