Tomato, Black-Eyed Pea, And Bell Pepper Stew

Tomato, Black-Eyed Pea, And Bell Pepper Stew
Tomato, Black-Eyed Pea, And Bell Pepper Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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