When I was little the addition of chili powder, by my grandmother, to any fry pan made it a “chili fry”! I have adapted that concept by calling this dish chili stuffed peppers since the rice, beans and tomatoes are fried in chili powder.
A little sweet, a little spicy this modified chili is perfect served inside a steaming bell pepper; or any stuffable vegetable of your choice. Served alongside a salad these stuffed peppers are a meal all on their own. While 1 pepper is often enough, especially served with a light salad, I have indicated 8 peppers for 6 people because sometime the bigger eaters need an extra half or whole pepper 🙂
Placed diced onion and garlic in a pan with olive oil, cook over medium heat for 3 minutes until onions begin to soften.
Add in rice and chili powder stir fry for 1-3 minute just to combine then add in tomatoes, black eyed peas honey and the broth (or water). Cover and cook over medium to medium-low heat until rice is tender but not mushy; about 10 minutes. It may be saucey.
While rice is cooking prepare peppers by cutting off the tops and removing the seeds and pith. I like to diced up the trimmings from the pepper tops and add it into the rice 🙂
Place cleaned peppers into a baking pan large enough to hold all 8 but not too large that they fall over.
Once rice is done carefully spoon rice mixture into peppers. Add about a 1/4 cup of water to the bottom of the pan (just enough to skim cover the pan). Cover and bake at 350 for 45 minutes. Serve!
My kids love it when I top the peppers with a bit of cheese.
I have used this same stuffing in squash and it comes out beautifully.