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Black-Eyed Peas Skillet Dinner Recipe

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. YIELD:4-6 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Black-Eyed Peas Skillet Dinner

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MY REVIEW
apschwartz User ID: 1393337 254691
Reviewed Sep. 27, 2016

"Hearty and easy to make. Perfect weekday meal when you're pressed for time."

MY REVIEW
Krautheim family User ID: 5761740 74099
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."

MY REVIEW
Sweetpaddington User ID: 1849947 20445
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."

MY REVIEW
jsm555 User ID: 2134942 18482
Reviewed Nov. 14, 2008

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

MY REVIEW
allenandsuzanne User ID: 1013188 20154
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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