Hoppin' John Peppers With Spicy Chips

• 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

1. Preheat oven to 350u0b0.
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; saute 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 350u0b0 for 20 minutes.
6. Spoon 1 tablespoon sour cream and 1 tablespoon cheese on top of each stuffed pepper. Serve with Spicy Chips.

green bell peppers, vegetable cooking spray, onion, celery, garlic, blackeyed peas, rice, tomato, worcestershire sauce, thyme, hot sauce, ground red pepper, nonfat sour cream, cheddar cheese

Taken from www.myrecipes.com/recipe/hoppin-john-peppers-with-spicy-chips (may not work)