Hoppin' John Ingredients: Makes 5 serving
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 cup long grain brown rice, soaked overnight
3 tablespoons tomato paste
¼ teaspoon cayenne pepper (optional)
2 cans black eyed peas, no salt added
3 cups reduced sodium vegetable broth
1 fresh jalapeno, cut in half
1 bay leaf (optional)
5 bell peppers, cut in half, seeds removed
Directions
- Heat olive oil in a large sauce pot over medium heat. Add onion and garlic and saute until browned and aromatic.
- Drain the rice and add to the pot with tomato paste and cayenne. Keep stirring and cooking until rice starts smelling nutty, about 2 minutes.
- Add black eyed peas, vegetable broth, jalapeno, and bay leaf. Bring to a boil, then lower to a simmer and cook until almost all the liquid is gone and rice is tender, about 20 minutes. Discard bay leaf and jalapeno.
Red Sauce Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
1 16 ounce jar roasted red peppers
1 15 ounce can whole tomatoes
Juice of 1 lemon (or 2 tablespoons)
½ teaspoon ground cumin (optional)
Pinch cayenne pepper (optional)
Directions
- Meanwhile, heat olive oil in a medium saucepan over medium heat. Briefly sauté garlic until it turns golden.
- Add red peppers and tomatoes. Heat through.
- Add lemon juice, cumin, and cayenne. Simmer over low heat for 10 15 minutes until hoppin ’ john is ready. Blend until smooth using a food processor or blender. Taste and adjust seasonings as needed. Transfer sauce to a 9x13 casserole dish.
- Fill each pepper half with a heaping portion of hoppin ’ john and place in the sauce in the casserole dish.
- Cover with foil and bake at 400 degrees until the peppers are tender and heated through, about 30 minutes
Serving Size:
2 pepper halves + about 1/4 cup sauce
Nutrition:
Per serving: 400 calories, 13 g fat, 2 g saturated fat, 0 mg cholesterol, 535 mg sodium, 62 g carbohydrates, 8.5 g fiber, 11.5 g sugar, 11 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group