Black-Eyed Pea Nuggets

Another leftover recipe.  After a couple days of reheating, I want to make something new.  This would be the result.  Since they’re nuggets, they can keep in the freezer, so the life span of your food has been lengthened!  Let me know how you like this one.



  • 4 cups leftover black-eyed pea chili, found here
  • 1 cup bell pepper, chopped
  • 1 cup buckwheat cereal or lightly ground buckwheat groats, dry
  • Salt and pepper to taste


  1. Preheat oven to 400°F
  2. In a food processor, mince bell pepper
  3. Add chili and pulse until lightly mixed
  4. Slowly add buckwheat through top of food processor and process until thoroughly combined
  5. Add salt and pepper to taste
  6. Form mixture into balls and place on parchment paper-lined baking sheet
  7. Bake for 25 minutes
  8. Serve balls with potatoes or other starches of your liking
  9. Enjoy!


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