Stuffed Peppers With Black-Eyed Peas And Goat Cheese – a delicious recipe with sunflower oil, potatoes, onion, garlic, black beans, dashes sauce Cayenne. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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
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
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
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.
559
kcal
Calories
15
g
Fat
85
g
Carbs
24
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 9 ingredients. The key ingredients include: 4 tablespoons sunflower oil, 2 1/4 pounds potatoes peeled and cut into cubes, 1 onion diced, 1 garlic clove finely chopped, and more.
Yes, Stuffed Peppers With Black-Eyed Peas And Goat Cheese falls under the General 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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