Black-Eyed Peas and Quinoa Stuffed Peppers

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Black-Eyed Peas... I'm a FAN!

If you've been following along, you know that this week I made a rack of fall of the bone spare ribs and a batch of Black-Eyed Peas. The ribs are tried and true, and you can get the recipe here. But the black eyed peas? First time trying them! I must say, they are deliiiciooous.

I'm generally not a huge fan of beans, I have a preference for red beans, sometimes enjoy black beans, and I'm sick of lentils.  In fact, I probably would have never tried making a batch if I hadn't gotten the bag of beans for free! 

I am SOO happy  to have found this great recipe by Craft Your Happiness, I do have to admit that I did add a teaspoon of Chili Powder and Paprika to the recipe. I may have needed to add the extra flavor because I completely forgot to add the celery to the pot and didn't have liquid smoke or hot sauce in the kitchen. BUT it's okay, cuz you make do with what you have and things can still turn out great! I think the paprika and chili powder did a great job of adding that smokey warm taste in substitution of the liquid smoke.

NOTE: This recipe assumes you already have a batch of leftover Black Eyed Peas, I usually make a pot of beans when I'm making something lengthy in the oven like pork.

For the BEST FLAVOR use red, orange, or yellow sweet peppers, but green is the cheapest pepper and still very delicious. I got lucky and found these green peppers that seemed to have ripen a bit more than the rest.

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Black-Eyed Peas and Quinoa Stuffed Peppers


Equipment

  • Roasting Pan
  • Medium Sauce Pan
  • Wooden Spoon
  • Fork
  • Medium Bowl
  • Knife
  • Cutting Board

Ingredients

For Quinoa
  • 2 Cups of Water
  • 1 Cup of Quinoa
  • 1 tspn Oregano
  • 1 tspn Thyme
  • 1 tspn Garlic Powder
  • 1 tspn Onion Powder
  • 1/2 tspn Salt
  • 1 tspn Pepper

  • 4 Sweet Peppers
  • 1 tspn Olive Oil
  • Pinch of salt
  • 2 cups of Black Eyed Peas

Directions

Total Time: 45 minutes

Servings: 4 servings.

  1. For the Quinoa, In a medium sauce pan, set water to boil.
  2. Add Quinoa, Oregano, Thyme, Garlic Powder, Onion Powder, Salt, and Pepper.
  3. Cover and let simmer undisturbed for 15 minutes. When the water is absorbed, use a fork to fluff.
  4. Preheat oven to 400ยบ F
  5. Rinse and dry Sweet Peppers. Cut the tops off and scoop out the flesh.
  6. Lightly coat peppers with olive oil and a pinch of salt and place on an oven safe dish.
  7. For the stuffing, mix together Black-Eyed Peas and Quinoa.
  8. Add stuffing to peppers and roast for 15 - 20 minutes.

Tips

Sweet Pepper Tops

You could use these to top your peppers in the oven, but I actually kept mine raw so that the peppers would have a stand to sit on on the plate as they tend to topple all over the place. You could also opt to leave them off the dish completely and store them in the freezer for use another day.

Some Toppings that would be great with this dish!

  • Mozzarella Cheese

  • Parmesan cheese

  • Sour Cream

Get Creative Guys! Look forward to seeing your creations!

Tag us in Instagram @Saving.Flavors and use #SavingFlavors if you made the dish!


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