Black Eyed Pea Skillet Dinner

Transform your weeknight meals with this hearty and flavorful Black Eyed Pea Skillet Dinner, a one-pan recipe that’s packed with plant-based goodness. Featuring tender black-eyed peas, vibrant red bell peppers, nutrient-rich spinach, and a medley of warm spices like smoked paprika and cumin, this dish is a celebration of bold, comforting flavors. Simmered in a rich tomato and vegetable broth base, it’s both satisfying and wholesome, ready in just 40 minutes. A squeeze of fresh lemon juice adds a bright finish, while optional parsley garnish brings a pop of freshness. Perfect as a stand-alone vegetarian dinner or paired with crusty bread, this skillet meal is an easy, delicious way to make your kitchen the star of the night.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 whole yellow onion, diced
• 3 whole garlic cloves, minced
• 1 whole red bell pepper, diced
• 3 cups black-eyed peas, cooked or canned (drained and rinsed)
• 1 14.5-ounce can diced tomatoes, canned (with juices)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 0.25 teaspoons cayenne pepper (optional, for heat)
• 1 cup vegetable broth
• 2 cups baby spinach
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 whole lemon (for juice)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the diced red bell pepper and cook for 3–4 minutes until the pepper softens slightly.

Step 5

Stir in the cooked or canned black-eyed peas, diced tomatoes (with juices), smoked paprika, ground cumin, dried thyme, and cayenne pepper (if using). Mix everything well.

Step 6

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Step 7

Reduce the heat to low and let it simmer, uncovered, for 10 minutes to allow the flavors to meld together.

Step 8

Stir in the baby spinach and cook for 2–3 minutes until wilted.

Step 9

Season with salt and black pepper to taste.

Step 10

Squeeze the fresh lemon juice over the skillet and give it a final stir.

Step 11

Serve warm, garnished with chopped parsley, if desired. This dish pairs well with crusty bread or on its own as a comforting meal.

Nutrition Facts

Serving size	1642.9 grams (1642.9g)

Amount per serving	% Daily Value*
Calories	1251

Total Fat 35.10g	45%
Saturated Fat 5.60g	28%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 3949mg	172%
Total Carbohydrate 189.60g	69%
Dietary Fiber 56.50g	202%
Total Sugars 50.60g
Protein 57.50g	115%

Vitamin D 0IU	0%
Calcium 460mg	35%
Iron 21mg	117%
Potassium 3690mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 17.6%

Carbs: 58.1%