Tomato, Black-Eyed Pea and Bell Pepper Stew

Name: Tomato, Black-Eyed Pea and Bell Pepper Stew
Yield: 6 Servings
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 cihli 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

By Melanie Barnard and Brooke Dojny

May 31, 2002

Recipe notes