Prep: 10 minutes, Cook: 15 minutes, Stand: 10 minutes.

Sara Foster & Scott Howell
Recipe by MyRecipes July 2010

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Yield:
Makes about 2 1/2 cups
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Ingredients

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Directions

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  • Prepare black-eyed peas according to package directions until crisp-tender.

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  • Place tomato halves cut side up and red bell pepper pieces on a lightly greased rack in a broiler pan. Broil 3 inches from heat (with electric oven door partially open) 6 to 7 minutes on each side or until slightly charred. Let stand 10 minutes. Chop tomatoes, and place in a medium bowl with their juices. Dice red bell pepper, and add to tomato. Stir in black-eyed peas and remaining ingredients. Store refrigerated in an airtight container up to 3 days or until ready to serve.

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