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Tomato, Black-Eyed Pea, And Bell Pepper Stew


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  • 1/4 cup olive oil
  • 3 cups chopped bell peppers (mix of yellow, orange, and green)
  • 1 onion chopped
  • 4 teaspoons ancho chili powder (or other chili powder)
  • 2 cans fire-roasted tomatoes in juice (14 1/2 oz ea)
  • 1 package frozen black-eyed peas - (16 oz)
  • 2 1/2 cups canned vegetable broth
  • 1 1/2 cups shredded Mexican four-cheese mix


Servings 6


Step 1

Heat oil in heavy large pot over medium-high heat. Add bell peppers and onion; sauté until soft, about 5 minutes. Stir in chili powder; sauté 1 minute. Stir in tomatoes with juices, black-eyed peas, and broth. Bring to simmer.

Reduce heat to medium-low; partially cover and simmer until peas are tender, about 35 minutes. Season stew to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Divide stew among 6 bowls. Top each with 1/4 cup cheese and serve.

This recipe yields 6 servings.

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