Savory Black-Eyed Pea Bake Recipe

About this recipe

A hearty and flavorful dinner dish featuring black-eyed peas, vegetables, and sausage, baked to perfection with a cheesy topping. Perfect for busy solution seekers looking for a satisfying meal.

Ingredients

• 250 g Organically Grown Green Capsicum
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 100 g Garlic - Single Clove
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 pack (500 g) Jairaj Black Eye Chawli

Instructions

1. 1. Heat a skillet over medium heat and cook 225 g Jairaj Black Eye Chawli, breaking it into pieces as it browns.
2. 2. Drain any excess fat from the skillet and add 1/2 cup diced Hydroponic Sweet Bell Pepper (Cocktail), 1/2 cup diced Sambar Onion Peeled (Sambar Kanda), and 1 minced clove of garlic. Cook for 5 to 10 minutes, stirring occasionally, until the vegetables are softened.
3. 3. Stir in 1/4 teaspoon black pepper. Mix well to combine.
4. 4. Add 1 cup drained black-eyed peas to the skillet. Stir to incorporate, then cover and simmer on low heat for 15 to 20 minutes, or until the mixture reaches your desired consistency.
5. 5. Transfer the mixture to a casserole dish and evenly sprinkle 1/2 cup diced Hydroponic Sweet Bell Pepper (Cocktail) over the top.
6. 6. Place the casserole dish in a preheated oven at 350°F (175°C) and bake for 15 minutes, or until the top is heated through.
7. 7. Remove from the oven and let it rest for a few minutes before serving. Enjoy your savory black-eyed pea bake!