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Black-Eyed Pea Stuffed Peppers

Black-Eyed Pea Stuffed Peppers


These Black-Eyed Pea Stuffed Peppers are a nice twist on the traditional stuffed pepper.  The dish maintains all the cozy comfort-food stylings of its predecessor without the heavy beef and cheese.  A perfect twist while still maintaining some protein to keep it filling and healthy.

If you would like to serve with the tops (as in the picture), slice them off while preparing the peppers and place on the baking sheet alongside the peppers to maintain uniform color.

Black-Eyed Pea Stuffed Peppers


  • 4 green bell peppers
  • 1 t olive oil
  • 1/2 c chopped onion
  • 1 jalapeno pepper seeded and chopped
  • 1/4 t garlic powder
  • 28 oz can crushed tomatoes
  • 1.5 c cooked white rice
  • 1 can black eyed peas
  • 3 T minced cilantro
  • 2 t cider vinegar
  • 1 t sugar
  • 1 t salt
  • 1/2 pepper


  1. Preheat oven to 400 degrees.
  2. Remove tops and seeds from the bell peppers. Place peppers on a plate upside down and microwave for 5 minutes. Remove peppers, flip right-side up and salt lightly. Place in oven-safe dish.
  3. In a large skillet, heat the oil over medium-high. Saute the onion and jalapeno for a few minutes to soften. Add the crushed tomatoes and garlic powder and heat to boiling. Simmer for 10 minutes.
  4. Add black-eyed peas, cilantro, vinegar, sugar, salt and pepper to the sauce. Return to a boil and then reduce heat and lightly simmer for 10 more minutes. Stir in the rice.
  5. Scoop the rice into the prepared peppers mounding lightly at the top (you may have some filling left over depending on the size of your peppers).
  6. Bake for 20 minutes.

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