Black-Eyed Pea Stuffed Peppers (Printable)

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

# Ingredient List:

→ 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, or canned, rinsed and drained
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

→ Other Ingredients

15 - 2 tablespoons olive oil
16 - 1 cup vegetable broth
17 - 1/2 cup shredded cheese such as cheddar or Monterey Jack, or vegan alternative, optional

# Steps:

01 - Preheat oven to 375°F (190°C). 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.

# Tips from the Pros:

01 -
  • It's genuinely satisfying as a main dish but costs about what you'd spend on coffee for two people.
  • No fancy technique required—just chop, sauté, stuff, and let the oven do the real work.
  • Makes incredible leftovers that taste even better the next day when flavors have gotten to know each other.
02 -
  • Don't skip rinsing canned black-eyed peas—that starchy liquid makes the filling gummy and the dish taste oddly metallic.
  • If your peppers are falling over in the baking dish, nestle them together or prop them up with crumpled foil so they stay upright and cook evenly.
  • The broth in the bottom of the dish is crucial—without it, the bottom of the peppers scorch and the filling dries out; with it, everything emerges silky and tender.
03 -
  • If your peppers are small or oddly shaped, slice them in half lengthwise instead of cutting off the top—they'll be easier to fill and look beautiful on the plate.
  • For extra depth, toast your spices in a dry skillet for 30 seconds before adding them to the filling—this wakes them up and makes the whole dish taste more intentional.
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