Southern-Style Stuffed Yellow Peppers with Black-Eyed Peas and Rice

1. Prepare the black-eyed peas

Drain and rinse the black-eyed peas under cold water. Place them in a medium saucepan with the bay leaf, half of the large yellow onion (left intact), the 3 halved garlic cloves, the dried red chile, and 1 teaspoon of kosher salt. Cover the peas with water, bring to a boil, skimming off any foam that rises to the top. Reduce the heat and let the peas simmer gently for 45 minutes to an hour, until they are tender but not mushy. Once done, drain them and discard the bay leaf, onion, garlic, and chile.

2. Soak the rice and sauté onions and garlic

Soak the rice in water for at least 15 minutes. In a large Dutch oven, heat the olive oil over medium heat. Add the diced half of the yellow onion and sauté for about 10-12 minutes until softened and translucent. Add the 2 minced garlic cloves and cook for another minute.

3. Add sun-dried tomato paste and cayenne pepper

Stir in the sun-dried tomato paste and cayenne pepper, cooking for about 2 minutes to develop the flavors. Drain the soaked rice and add it to the pot, stirring to coat the grains with the oil and spices.

4. Simmer the rice mixture

Pour in the Bragg Liquid Aminos and vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Stir in the cooked black-eyed peas, cover the pot, and let it simmer gently for about 50 minutes, until the rice is tender and most of the liquid is absorbed. Turn off the heat and let it sit, covered, for an additional 10 minutes to steam.

5. Preheat the oven and prepare bell peppers

Preheat your oven to 400°F (200°C). While the rice mixture is cooking, prepare the bell peppers. Slice off the tops and remove the seeds and ribs. If necessary, make a small slit on the side of each pepper to help them hold their shape.

6. Blanch the peppers

In a large pot, bring 3 quarts of water to a boil, adding 1 tablespoon of fine sea salt. Blanch the peppers in boiling water for 3-4 minutes until slightly softened. Remove them and let them drain, seasoning the insides lightly with salt.

7. Stuff the peppers and bake

Stuff each pepper with the Hoppin’ John mixture, packing it in gently but firmly. Arrange the stuffed peppers in a Dutch oven or baking dish, and if you have any extra Hoppin’ John mixture, spoon it around the peppers. Cover the dish loosely with foil and bake in the preheated oven for 45 minutes to an hour, until the peppers are tender and the filling is heated through.

8. Serve and garnish

To serve, place the stuffed peppers on plates and drizzle them with scallion oil. Sprinkle with minced fresh scallions, a pinch of flaky sea salt, and freshly ground white pepper. Enjoy the vibrant, comforting flavors of this Southern-style dish.