Stuffed Peppers With Black-Eyed Peas And Goat Cheese

1. 1

   Preheat the oven to 400u00b0F. Coat a large shallow baking pan with cooking spray. Heat 2 tbsp oil in a large nonstick skillet over medium heat. Add the potatoes and cook for about 20 mins, stirring often, until cooked through.

2. 2

   Meanwhile, heat 1 tbsp oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 8-10 mins until translucent. Stir in the black-eyed peas, broth and hot pepper sauce; season with salt and pepper to taste.

3. 3

   Reserve 1/4 cup bean mixture. Transfer the remainder to a food processor and process until pureed. Scrape into a large bowl, then stir in the reserved bean mixture and the potatoes.

4. 4

   Heat the remaining 1 tbsp oil in another large nonstick skillet over medium heat. Add the pepper halves and cook for 5-6 mins until just soft. Place them in the baking pan, then stuff with the filling. Top with the goat cheese and thyme. Bake for 15-20 mins until hot.

* Per serving · 4 servings · Values may vary.

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