Vegetarian Hoppin' John


We've given a Southern classic comfort food a vegetarian makeover. Rather than meat, black-eyed peas are accompanied by a mixture of colorful peppers and corn.

Total Time:
40 mins
6 1/2 cups
overhead view of Vegetarian Hoppin' John in skillet
Jason Donnelly


  • 2 cup vegetable broth

  • ¾ cup uncooked regular brown rice

  • 1 tablespoon vegetable oil

  • 2 cup chopped yellow and/or red bell peppers

  • 1 cup thinly sliced carrots

  • 1 cup frozen whole kernel corn

  • 2 tablespoon finely chopped shallot

  • 4 cloves garlic, minced

  • 1 teaspoon dried thyme, crushed

  • 1 teaspoon ground chipotle chile pepper

  • ½ teaspoon salt

  • 2 cup chopped tomatoes

  • 1 15 ounce can black-eyed peas, rinsed and drained

  • 2 tablespoon chopped fresh Italian parsley


  1. In a medium saucepan combine broth and rice. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender and liquid is absorbed.

  2. Meanwhile, in a 12-inch skillet heat oil over medium. Add bell peppers, carrots, corn, shallot, and garlic. Cook 6 to 8 minutes or until peppers are tender, stirring occasionally. Stir in thyme, ground chipotle pepper, and salt. Cook and stir 2 minutes more. Stir in tomatoes and black-eyed peas. Remove from heat.

  3. Stir cooked rice into black-eyed pea mixture. Sprinkle with parsley.

Nutrition Facts (per serving)

330 Calories
6g Fat
62g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 330
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 829mg 36%
Total Carbohydrate 62g 23%
Total Sugars 11g
Protein 11g
Vitamin C 162.8mg 814%
Calcium 71mg 5%
Iron 3mg 17%
Potassium 840mg 18%
Folate, total 102.9mcg
Vitamin B-6 0.6mg

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

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