tomato-black-eyed-pea-and-bell-pepper-stew-106635.json

{
    "directions": [
        "Heat oil in heavy large pot over medium-high heat. Add bell peppers and onion; saut\u00e9 until soft, about 5 minutes. Stir in chili powder; saut\u00e9 1 minute. Stir in tomatoes with juices, black-eyed peas, and broth. Bring to simmer. Reduce heat to medium-low; partially cover and simmer until peas are tender, about 35 minutes. Season stew to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)",
        "Divide stew among 6 bowls. Top each with 1/4 cup cheese and serve."
    ],
    "ingredients": [
        "1/4 cup olive oil",
        "3 cups chopped bell peppers (mix of yellow, orange, and green)",
        "1 onion, chopped",
        "4 teaspoons ancho chili powder or other chili powder",
        "2 14 1/2-ounce cans fire-roasted tomatoes in juice",
        "1 1-pound package frozen black-eyed peas",
        "2 1/2 cups canned vegetable broth",
        "1 1/2 cups shredded Mexican four-cheese mix"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bean",
        "Pepper",
        "Tomato",
        "Side",
        "Saut\u00e9",
        "Stew",
        "Vegetarian",
        "Quick & Easy",
        "Summer",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Tomato, Black-Eyed Pea, and Bell Pepper Stew",
    "url": "http://www.epicurious.com/recipes/food/views/tomato-black-eyed-pea-and-bell-pepper-stew-106635"
}