Recipes and Cooking Vegetarian Hoppin' John 3.0 (1) 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. By Colleen Weeden Published on August 19, 2020 Print Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 40 mins Servings: 4 Yield: 6 1/2 cups Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Stir cooked rice into black-eyed pea mixture. Sprinkle with parsley. Print Nutrition Facts (per serving) 330 Calories 6g Fat 62g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.