Hoppin' John Stuffed Peppers

Hoppin' John Ingredients: Makes 5 serving

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 cup long grain brown rice, soaked overnight
3 tablespoons tomato paste
¼ teaspoon cayenne pepper (optional)
2 cans black eyed peas, no salt added
3 cups reduced sodium vegetable broth
1 fresh jalapeno, cut in half
1 bay leaf (optional)
5 bell peppers, cut in half, seeds removed

Directions

  1. Heat olive oil in a large sauce pot over medium heat. Add onion and garlic and saute until browned and aromatic.
  2. Drain the rice and add to the pot with tomato paste and cayenne. Keep stirring and cooking until rice starts smelling nutty, about 2 minutes.
  3. Add black eyed peas, vegetable broth, jalapeno, and bay leaf. Bring to a boil, then lower to a simmer and cook until almost all the liquid is gone and rice is tender, about 20 minutes. Discard bay leaf and jalapeno.

Red Sauce Ingredients:

2 tablespoons olive oil
3 cloves garlic, minced
1 16 ounce jar roasted red peppers
1 15 ounce can whole tomatoes
Juice of 1 lemon (or 2 tablespoons)
½ teaspoon ground cumin (optional)
Pinch cayenne pepper (optional)

Directions

  1. Meanwhile, heat olive oil in a medium saucepan over medium heat. Briefly sauté garlic until it turns golden.
  2. Add red peppers and tomatoes. Heat through.
  3. Add lemon juice, cumin, and cayenne. Simmer over low heat for 10 15 minutes until hoppin ’ john is ready. Blend until smooth using a food processor or blender. Taste and adjust seasonings as needed. Transfer sauce to a 9x13 casserole dish.
  4. Fill each pepper half with a heaping portion of hoppin ’ john and place in the sauce in the casserole dish.
  5. Cover with foil and bake at 400 degrees until the peppers are tender and heated through, about 30 minutes

Serving Size:
2 pepper halves + about 1/4 cup sauce

Nutrition:
Per serving: 400 calories, 13 g fat, 2 g saturated fat, 0 mg cholesterol, 535 mg sodium, 62 g carbohydrates, 8.5 g fiber, 11.5 g sugar, 11 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group 

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