Hoppin’ John, the beloved Southern dish of fluffy rice and black-eyed peas, is a staple in my kitchen on New Year’s Day. But truthfully, not just then–it is just as much of a Cajun classic in my kitchen year-round as red beans and rice, etouffee, jambalaya and gumbo. For this colorful side I stuffed roasted sweet peppers with a simple version of Hoppin’ John. This is great as a side dish, but also a nice vegetarian entree as well. And be prepared to have leftover beans and rice! But that is never a problem, am I right?
(To view this recipe, click on the blue title of the blog post above*)
Hoppin’ John-Stuffed Yellow Peppers
Ingredients:
- 1 large yellow bell pepper, halved lengthwise, seeds and ribs removed
- olive oil
- salt and pepper
- 1/2 cup long grain white rice
- 1 cup chicken stock or water
- 1/2 teaspoon Cajun seasoning
- 1 small yellow onion, chopped
- 2 garlic cloves, thinly sliced
- (1) 14.5 oz. can black eyed peas, drained and rinsed
- 1 tomato, diced
- hot sauce, to taste
Directions:
- Preheat the oven to 375 degrees. Spray a small baking sheet with olive oil spray; drizzle a touch of oil on the interior or each pepper as well as a pinch of salt and pepper. Roast in the oven for 15-18 minutes, or until the pepper is tender. Reduce the oven temp to 350.
- In the meantime, bring 1 cup of stock or water to a boil. Add in the rice, reduce the heat to low, cover, and cook for 18 minutes—or until the rice is tender and the liquid absorbed.
- Heat 1 Tablespoon of oil in a sauté pan. Add in the garlic and onion, as well as the Cajun seasoning. Sauté for 5-7 minutes, or until the onion is tender and translucent. Add in the tomato; reduce the heat to medium-low and cook for another 5 minutes. Add this mixture into the cooked rice, along with the black-eyed peas.
- Stuff each cooked pepper with some of the hoppin’ john. Bake in the oven again for 10 minutes, or until the dish is heated through. Serve with hot sauce.
Tagged: bell pepper, black eyed peas, garlic, hoppin john, hot sauce, onion, rice, stuffed peppers, Tomato, white rice, yellow pepper
I will definitely have to try this!
You’ll love it! Also works very well in a baked red or yellow tomato…