Black Eyed Pea Stuffed Bell Peppers

2 large green bell peppers
1 tsp. olive oil
1/2 medium onion, chopped
1 jalapeno, minced
1/2 cup chopped carrots
2 tsp. minced garlic
1 bay leaf
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. sea salt
1 can Rotel tomatoes
1 - 15 oz. can Southern Style black eyed peas, drained

Preheat oven to 350 F.

Cut the tops from the bell peppers, remove seeds and membrane. Submerge them into boiling water, cover and boil for 5 minutes. Drain and set aside.

Meanwhile, heat the olive oil in a saute pan over medium-high heat. Saute the onions, jalapeno, carrots and garlic for about 6 minutes. Add the bay leaf and other spices and cook for another minute. Add the Rotel and black eyed peas. Stir and cook for 10 minutes - 5 minutes covered and 5 minutes uncovered.

Remove the bay leaf. Spoon the mixture into each pepper. Place the peppers into a sprayed pan and bake for 25 minutes.

Yum!