Hoppin' John Peppers with Spicy Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 large green bell peppers (about 1 pound) |
vegetable cooking spray |
1/2 cup chopped 33%-less-sodium cooked ham |
1/4 cup chopped onion |
1/4 cup thinly sliced celery |
1 garlic clove, minced |
1 cup drained canned black-eyed peas |
2/3 cup cooked long-grain rice |
1/3 cup diced tomato |
1 teaspoon worcestershire sauce |
1/4 teaspoon dried thyme |
1/4 teaspoon hot sauce |
dash of ground red pepper |
2 tablespoons nonfat sour cream |
2 tablespoons (1/2 ounce) finely shredded reduced-fat sharp cheddar cheese |
spicy chips |
Directions:
1. Preheat oven to 350°.
2. Cut tops off bell peppers; discard seeds and membranes. Chop tops to measure 1/3 cup; set chopped bell pepper aside.
3. Cook bell peppers in boiling water 5 minutes; drain and set aside.
4. Coat a medium saucepan with cooking spray, and place over medium-high heat until hot. Add 1/3 cup chopped bell pepper, ham, onion, celery, and garlic; sauté 8 minutes or until tender.
5. Remove ham mixture from heat; stir in the black-eyed peas and next 6 ingredients (black-eyed peas through 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.
6. Spoon 1 tablespoon sour cream and 1 tablespoon cheese on top of each stuffed pepper. Serve with Spicy Chips.
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