Black Eyed Pea Stuffed Peppers

This recipe was inspired by veggies from my parent’s garden in North Georgia. I visited over the weekend, and I left with two poblano peppers and some fresh black eyed peas. I immediately thought of fresh baked stuffed peppers, and this is what I came up with. Hope you enjoy!

Cackalacky Cuisine Stuffed Peppers – 256 Calories

Restaurant Stuffed Peppers – 460 calories

• 2 Poblano peppers
• 1 Cup of fresh black eyed peas (a can of black eyed peas can be used)
• ½ Cup of Quinoa
• ¾ Cup of grape tomatoes
• ½ Cup of shredded Manchego cheese
• 1 Egg white
• 2 Teaspoons of vegetable oil
• 2 Teaspoons of olive oil
• 1 Teaspoon of cumin
• 1 Teaspoon of chili powder
• Salt and pepper to taste
• Dash of crushed red pepper
  

1. Bring 1 cup of water to boil for the Quinoa, and 2 cups of water to boil for the black eyed peas. Add one teaspoon of vegetable oil to each pot of water.
2. Once the water is boiling add your quinoa, and black eyed peas. Season the quinoa with salt and pepper. Season the black eyed peas with salt, pepper, and the chili powder.
   
   
   
   
3. Reduce the heat to low, and let the black eyed peas and quinoa simmer for 20 minutes stirring occasionally.
4. Preheat the oven to 425.
5. Slice the grape tomatoes in half.
   
6. Slice the poblano peppers in half, and remove the seeds.
   
   
   
   
   
   
   
7. Drain the black eyed peas.
8. In a large bowl, combine the quinoa, black eyed peas, tomatoes, half of the cheese, egg white, cumin, salt, pepper, red pepper and olive oil.
   
   
   
   
9. Mix the ingredients then fill your peppers. Top the peppers with the remaining cheese.
   
10. Bake for 35 minutes, at 425°. Hi broil for 2 minutes before removing the peppers from the oven, and enjoy!