Black-eyed pea stuffed peppers

We've kicked off the DetermiNation season with some nice, strong Sunday runs...

But let's be real. I run so I can eat.

Exhibit A: Black-eyed pea stuffed peppers.

It looks like a lot of work, but trust me, there's so much inactive cooking time that you can luxuriate in a hot bath while lunch is going.

Peppers get stuffed with delicious filling.

It's light, but feels rich and filling. The perfect after-run meal (that will leave you room for cupcakes later).

Serve alongside vegetarian dirty rice (recipe coming soon!)

Black-eyed pea stuffed peppers


Adapted from Veganomicon

2 large bell peppers
2 tablespoons olive oil
1/2 yellow onion, diced
2 jalapeños, seeded and diced
1 cup chopped carrots
3 cloves garlic, minced
1 tsp dried oregano
1 tsp fresh basil, chopped
3 tsp smoked paprika
1 tsp thyme
2 tsp salt
15 oz can diced tomatoes
4 cups black-eyed peas, soaked

Cut peppers in half lengthwise; leave the stem on ('cause it's pretty). Set aside.

In a skillet, saute onions, jalapeños, and carrots in oil for five minutes. Add garlic and cook another 5 minutes. Add herbs, spices, and salt; mix. Stir in tomatoes and peas, stir, and cover. Cook 15 minutes.

Preheat oven to 350F. Lightly spray a sheet pan with oil. Fill each pepper with some of the filling (you may have some leftover-- great on salads!). Place on sheet pan and bake for 25 minutes. Serve hot with dirty rice (recipe coming soon!)