Save on Pinterest

Black-Eyed Peas Skillet Dinner

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


  • 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


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

Recommended Video


Click stars to rate
Average Rating:
  • apschwartz
    Sep 27, 2016

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

  • Krautheim family
    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.

  • Sweetpaddington
    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.

  • jsm555
    Nov 14, 2008

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

  • allenandsuzanne
    Jan 2, 2008

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