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Hoppin' John Peppers With Spicy Chips

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  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.

Recipe Summary

Side Dish

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Hoppin' John Peppers With Spicy Chips Recipe