Southern-Style Stuffed Bell Peppers with Spicy Red Sauce

1. Soak and Prepare Black-Eyed Peas

Begin by soaking the black-eyed peas overnight in water. The next day, drain and rinse the peas. In a pot, combine the peas with the bay leaf, half an intact onion, the halved garlic cloves, and the dried red chile. Cover with water and bring to a boil. Reduce the heat and simmer until the peas are tender but not mushy. Add 1 teaspoon of kosher salt and simmer for an additional 10 minutes. Drain the peas and set aside.

2. Cook Rice and Combine with Black-Eyed Peas

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent. Stir in the minced garlic, sun-dried tomato paste, and 0.25 teaspoon of cayenne pepper, cooking until fragrant. Add the soaked and rinsed brown rice, stirring to coat it with the oil and spices. Pour in the Bragg Liquid Aminos and vegetable stock, then bring to a boil. Reduce the heat, cover, and simmer until the rice is tender and most of the liquid has evaporated. Stir in the cooked black-eyed peas and mix well. The mixture should be moist but not soupy.

3. Prepare Red Pepper Sauce

For the red pepper sauce, heat 6 tablespoons of olive oil in a pan over medium heat. Add the diced onion, ground cumin, 0.125 teaspoon of cayenne pepper, and 2 teaspoons of coarse sea salt. Cook until the onion is soft and the spices are fragrant. Add the minced garlic and habanero chile, cooking for another minute. Transfer this mixture to a blender, adding the canned tomatoes with their juices, roasted red bell peppers, cashew cream, lemon juice, and apple cider vinegar. Blend until smooth and creamy.

4. Make Fried Scallions

Heat the safflower oil in a pan over medium-high heat. Add the thinly sliced scallions and fry until they are golden brown and crispy. Transfer them to a paper towel-lined plate and sprinkle with coarse sea salt.

5. Prepare and Blanch Bell Peppers

Preheat your oven to 375°F (190°C). Prepare the bell peppers by cutting off the tops and removing the seeds. Bring a large pot of water to a boil, add 1 tablespoon of fine sea salt, and blanch the peppers for 3 to 4 minutes until they are slightly tender. Remove them from the water and let them cool slightly.

6. Stuff and Bake Bell Peppers

Stuff each bell pepper with the Hoppin' John mixture, packing it in tightly. Place the stuffed peppers upright in a Dutch oven or an oven-safe dish. Cover with foil and bake for 30 to 40 minutes, until the peppers are tender and the filling is heated through.

7. Serve Stuffed Peppers

Serve the stuffed peppers hot, drizzled with additional red pepper sauce and a touch of scallion oil. Garnish with fried scallions, fresh minced scallions, a sprinkle of flaky sea salt, and freshly ground white pepper.