Red Peppers Stuffed with Black-eyed Peas

I have to admit that when faced with stuffed peppers I have a tendency to eat the stuffing and discard the pepper. Don’t get me wrong, I like peppers, particularly when roasted with salt and honey and finished with a squeeze of fresh lemon juice or eaten raw and used as a scoop for a generous dollop of hummus; but stuffed, they so often disappoint.   The pepper is over or undercooked, and the stuffing contains gooey rice, too much tomato or, like a tasty mince, just doesn’t need the enhancement of pepper flavouring at all.

So when I got a handful of glossy new season peppers in my veg box this week, I thought I’d look for a stuffing that actually needed the addition of pepper to complete it. Essentially, I’ve made a spiced bean and corn stew and stuffed it into pre-cooked peppers (to avoid that raw thing). I love black-eyed peas, and they are complimented here with the crunch of corn kernels, tinned corn is too soft, don’t use it, and of course peppers.  Serve as a side dish or as a main course with guacamole, sour cream and some flat-bread or tortillas.

4                      long red peppers

1  tsp               salt, divided

A few grinds             ground black pepper

A drizzle            olive oil

1                      medium onion, chopped

2                      cloves of garlic peeled and chopped finely

4                      green chillies (optional) sliced finely

1/2                   cracked black pepper

1/2 tsp             paprika

1/4 tsp             cinnamon

1/2 tsp             whole coriander seeds

1 tsp.               ground cumin

1/2 tsp             dried fragrant oregano

1 tsp                sea salt (level spoon)

1tsp                 caster sugar

15 oz (400g) tin of Black eyed peas – drained and, rinsed (235g drained)

1-2                   cobs of corn, steamed, then cut from the cob

250ml               chicken or vegetable stock

1 tbsp              tomato puree

50g                  cheddar cheese, grated

2 tblsp              coriander, chopped roughly


Start by boiling or steaming the corn cobs for about five minutes. Allow to cool, then cut the kernels from the corn with a sharp knife and set aside.

Slit the peppers along their length, de-seed, then season with salt and black pepper and a drizzle of oil. Roast them in a hot oven for 15 minutes, until the skins start to soften and blister. Remove from the oven and set aside.

Chop the onion, garlic and chilli.

Heat the oil in a large frying pan for a minute or two then add the chopped onion and chillies.

Sauté on a medium heat, stirring gently until lightly golden. (about 3-6 minutes depending on your stove).

Add the chopped garlic and spices, stir for one minute then add the beans and corn kernels.

Add the chicken/veg stock, a tablespoon of tomato puree and stir the mixture to combine.

Continue to cook for 5 minutes, then remove from the heat.

Spoon the bean mixture into each pepper and top with grated cheese.

Return stuffed peppers to the oven for  5-10 minutes to heat through.

Serve with, chopped coriander, sour cream and guacamole.


3 thoughts on “Red Peppers Stuffed with Black-eyed Peas

  1. very inspiring Natacha – I’ve never come across black eyed peas – different I presume from black eyed beans which i do know. Will have to try this recipe.

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