Black Eyed Pea Casserole

• Gluten free

• Meat

  • 5 slices Bacon, center cut

• Produce

  • 1 Bell pepper
  • 1 1/2 cups Black-eyed peas, dried
  • 3 cloves Garlic
  • 1 Onion
  • 5 cups Spinach, fresh
  • 1 (10 oz. can Tomatoes and green chilies

• Pasta & Grains

  • 1 1/2 cups Brown or wild rice

• Baking & Spices

  • 1/4 tsp Black or white pepper, ground
  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Paprika
  • 1/2 tsp Salt

• Dairy

  • 6 oz (1 1/2 cups shredded reduced-fat cheese, reduced-fat

• Liquids

  • 10 cups Water

Found on memeinge.com

Description

Directions

• Rinse the black eyed peas and rice really really well {for about 5 minutes}. Add black eyed peas, rice, and water to a large pot. Bring to a boil and simmer for 30-40 minutes until tender. Drain and set aside.
• Meanwhile, cook the bacon in a large skillet. Transfer bacon to paper towels, and set aside. Discard all but one teaspoon of bacon grease.
• Heat the bacon grease over medium heat in the skillet and add onion and bell peppers. Sauté for 10 minutes. Add garlic, tomatoes & green chilies, salt, paprika, and peppers. Stir well and remove from heat. Stir in spinach and stir well.
• Combine the black eyed peas, rice, and veggie mixture. Stir well. Add in half of the bacon and half of the cheese.
• Transfer to a casserole dish and sprinkle with the remaining cheese and bacon. Cover with foil and bake for 20 minutes until cheese has melted and heated through. Enjoy!

Nutrition