Description
This hearty and flavorful casserole is perfect for cozy family dinners or festive gatherings. Featuring tender black-eyed peas, vibrant vegetables, and a cheesy, golden topping, it’s inspired by Southern comfort food traditions. It’s nourishing, easy to prepare, and packed with flavor, making it a must-try dish for any occasion.
Ingredients
-
2 cups cooked black-eyed peas (or 1 15-oz can, drained and rinsed)
-
1 medium onion, finely chopped
-
2 cloves garlic, minced
-
1 red bell pepper, diced
-
1 yellow bell pepper, diced
-
1 medium carrot, diced
-
1 zucchini, diced
-
1 cup fresh or frozen corn kernels
-
1 14-oz can diced tomatoes
-
1 cup vegetable broth
-
1 teaspoon smoked paprika
-
1 teaspoon ground cumin
-
½ teaspoon chili powder
-
Salt and black pepper to taste
-
1 cup shredded cheddar or Monterey Jack cheese
-
½ cup breadcrumbs or panko for topping
-
2 tablespoons olive oil
-
2 tablespoons fresh parsley, chopped
Instructions
-
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
-
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 3–4 minutes until translucent.
-
Stir in diced red and yellow bell peppers and carrot. Cook for 5 minutes until softened.
-
Add diced zucchini and corn, cooking 3–4 minutes until tender.
-
Sprinkle in smoked paprika, cumin, chili powder, salt, and black pepper. Stir to coat vegetables.
-
Add black-eyed peas and diced tomatoes with juices, then pour in vegetable broth. Simmer for 5–7 minutes.
-
Transfer mixture to prepared baking dish, spreading evenly.
-
Sprinkle shredded cheese evenly over casserole, followed by breadcrumbs.
-
Bake 25–30 minutes until cheese is melted and breadcrumbs are golden brown.
-
Let cool slightly, then garnish with fresh parsley before serving.
Notes
-
Leftovers can be stored in the refrigerator for up to 4 days.
-
Reheat in the oven or microwave until warmed through.
-
Garnish with fresh herbs or extra cheese before serving for added flavor.
-
Make ahead by assembling casserole and refrigerating before baking; bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes