Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked black-eyed peas
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot, sauté the onion, celery, green bell pepper, and garlic in olive oil until softened.
4. Add the black-eyed peas, rice, smoked paprika, thyme, salt, black pepper, and cayenne pepper to the pot and stir to combine.
5. Pour in the vegetable broth and stir again.
6. Cook the mixture for 5-10 minutes until heated through and the broth has been absorbed.
7. Stir in the chopped parsley.
8. Stuff the mixture into the bell peppers and place them in a baking dish.
9. Cover the dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is golden brown.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 267
Fat: 4g
Carbohydrates: 51g
Protein: 9g
Fiber: 8g
Sodium: 471mg
Substitutions for ingredients:
- Black-eyed peas can be substituted with kidney beans or chickpeas.
- Rice can be substituted with quinoa or couscous.
- Green bell pepper can be substituted with red or yellow bell pepper.
Variations:
- Add diced tomatoes or tomato sauce to the filling for a saucier dish.
- Top the stuffed peppers with shredded cheese before baking.
- Use ground meat or sausage in the filling for a meatier version.
Tips and Tricks:
- To make the peppers stand upright in the baking dish, slice a thin piece off the bottom of each pepper.
- Leftover filling can be stored in the fridge for up to 3 days and used as a side dish or in a wrap.
- For a spicier dish, increase the amount of cayenne pepper.
Storage Instructions:
Leftover stuffed peppers can be stored in the fridge for up to 3 days.
Reheating Instructions:
Reheat the stuffed peppers in the oven at 350°F for 10-15 minutes until heated through.
Presentation Ideas:
Serve the stuffed peppers on a bed of greens or with a side salad.
Garnishes:
Garnish with chopped fresh parsley or sliced green onions.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested Side Dishes:
Serve with a side of roasted vegetables or garlic bread.
Troubleshooting Advice:
If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
Food Safety Advice:
Make sure the filling reaches an internal temperature of 165°F before serving.
Food History:
Hoppin' John is a traditional Southern dish made with black-eyed peas and rice, often served on New Year's Day for good luck.
Flavor Profiles:
Savory, smoky, and slightly spicy.
Serving Suggestions:
Serve as a main dish for lunch or dinner.
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Region: American