Cookerati

Grilled Peppers Stuffed with Black Eyed Peas

4 red, orange or yellow bell peppers

1-2 TBL olive oil

1 onion, chopped

2 cloves garlic, minced

1 small yellow squash, chopped

1 medium carrot, chopped

2 jalapeno peppers, sliced

1 TBL cajun seasoning

½ tsp cayenne pepper or ground chipotle (omit if you don’t like spicy)

pinch salt

¼ cup dry red wine or cooking sherry

2 cans black eyed peas, drained and rinsed

1 tomato, chopped (or few small tomatoes if you’re using canned)

Bring a large pot of water to boil. Slice the bell peppers and discard the seeds. You can either slice the peppers lengthwise into halves, or remove the top and leave whole. Boil the peppers for five minutes.

On medium heat, sauté the onion in oil until translucent. Sprinkle the garlic on top and allow to heat for two minutes, then add the squash, carrot, and jalapeno. Saute until everything is tender, about another five minutes. Add the remaining ingredients and allow the liquid to cook off.

Stuff the peppers and grill on LOW heat for about 15 minutes.

Serve with rice.