Hoppin' John Peppers With Spicy Chips
|Green bell peppers||1 Pound (2 Large Pieces)|
|Vegetable cooking spray||1 Tablespoon|
|Chopped 33% less sodium cooked ham||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Thinly sliced celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Drained canned black-eyed peas||1 Cup (16 tbs)|
|Cooked long grain rice||2⁄3 Cup (10.67 tbs)|
|Diced tomato||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Hot sauce||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
|Non-fat sour cream||2 Tablespoon|
|Finely shredded reduced fat sharp cheddar cheese||1⁄2 Ounce (2 Tablespoon)|
|Spicy chips||1⁄2 Cup (8 tbs)|
Preheat oven to 350°.
Cut tops off bell peppers; discard seeds and membranes.
Chop tops to measure 1/3 cup; set chopped bell pepper aside.
Cook bell peppers in boiling water 5 minutes; drain and set aside.
Coat a medium saucepan with cooking spray, and place skillet over medium-high heat until hot.
Add 1/3 cup chopped bell pepper, ham, onion, celery, and garlic; saute 8 minutes or until tender.
Remove ham mixture from heat; stir in the black-eyed peas and long-grain rice, diced tomato, Worcestershire sauce, thyme, hot sauce, and ground red pepper.
Divide the ham mixture evenly between bell peppers.
Place the stuffed bell peppers in an 8-inch square baking dish; cover and bake at 350° for 20 minutes.
Spoon 1 tablespoon sour cream and 1 tablespoon cheese on top of each stuffed pepper.