Spicy Black-Eyed Pea Skillet

• 1 lb ground beef (or vegetarian meat alternative, see note above)
• 3 medium onions, chopped
• 1 green bell pepper, chopped
• 2 (16 ounce) cans spicy black-eyed peas, drained (I prefer the Ranch Style brand, but use Trappey's if I can't get them)
• 1 (14 1/2 ounce) can whole tomatoes, undrained and coarsely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. In a large skillet, cook ground beef, onion and bell pepper until beef is brown and vegetables are tender.
2. Drain off excess fat.
3. Add drained black-eyed peas, tomatoes and their liquid, salt and pepper.
4. Mix well.
5. Bring to a boil.
6. Reduce heat to low and simmer 20 minutes, stirring occasionally.
7. I serve with corn muffins and cold spiced peaches for an easy one dish supper.
8. NOTE- If you don't have the spicy black-eyed peas, you could add chopped jalapenos to suit your taste along with plain black-eyed peas.
9. This dish freezes well.

ground beef, onions, green bell pepper, blackeyed peas, tomatoes, salt, black pepper

Taken from www.food.com/recipe/spicy-black-eyed-pea-skillet-48284 (may not work)