Black-Eyed Peas Skillet Dinner Recipe

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This recipe is a "lifesaver" when you need a meal in a hurry, which I discovered when our two boys were young and I was working outside the home. It also reheats well.—Judy Wiles, Burlington, North Carolina
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 4-6 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 cans (16 ounces each) black-eyed peas, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 each: 200 calories, 7g fat (3g saturated fat), 37mg cholesterol, 518mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 18g protein


  1. In a skillet, cook beef, onion and green pepper over medium heat until beef is browned; drain fat. Add peas, tomatoes, salt and pepper; bring to a boil. Reduce heat and simmer for 30 minutes, stirring often. Yield: 4-6 servings.
Originally published as Black-Eyed Peas Skillet Dinner in Country Ground Beef 1993, p80

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Reviewed Jan. 13, 2011

"Very good, protein packed meal! I also added in about a half cup of garden pasta sauce for flavor, and did away with the salt."

Reviewed Oct. 2, 2009

"We used cous cous instead of the beef because that's what we had in our pantry then added celery and garlic. Pretty good."

Reviewed Nov. 14, 2008

"I tried the Rotel version and it's awesome - the ultimate comfort food!"

Reviewed Jan. 2, 2008

"I omitted the green pepper and substituted the tomatoes for a can of rotel. It gave the skillet a little kick."

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