Barbecue Style Stuffed Green Peppers – a delicious recipe with chicken, canola oil, black-eyed peas, green peppers, tomato ketchup, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350 degrees Fahrenheit.
2
In a large frying pan cook the chicken drumsticks in the canola oil until lightly browned and then set aside to cool.
3
In a colander put dry black eyed peas and rinse with cold running water and then cook in a saucepan with 2 cups of water for a half hour until tender and most of the cooking water has been absorbed by the peas.
4
Remove meat from chicken drumsticks and dice the meat finely with a chef's knife.
5
Measure out 1 1/2 cups of cooked peas and diced chicken and cook in a frying pan with the ketchup and maple syrup added to the mixture and heat until all the liquid from the syrup has been absorbed and then simmer for 20 minutes on medium heat.
6
Wash green peppers under running water and then slice off the tops and remove the inner core of seeds and pulp.
7
Parboil green peppers in hot boiling water for 10 minutes and then remove to cool before adding the filling to them.
8
Fill green peppers with chicken and bean mixture filling 2/3 full and then place in a casserole dish and then set in preheated oven.
9
Place a small amount of maple syrup and ketchup and mix into the filling before placing peppers in the oven.
586
kcal
Calories
17
g
Fat
32
g
Carbs
74
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 9 chicken drumsticks, 2 tablespoons canola oil, 1 cup dried black-eyed peas, 4 green peppers, and more.
Yes, Barbecue Style Stuffed Green Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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