Yield
2 servings (serving size: 1 stuffed pepper and 4 chips)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Cut tops off bell peppers; discard seeds and membranes. Chop tops to measure 1/3 cup; set chopped bell pepper aside.

Step 3

Cook bell peppers in boiling water 5 minutes; drain and set aside.

Step 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.

Step 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.

Step 6

Spoon 1 tablespoon sour cream and 1 tablespoon cheese on top of each stuffed pepper. Serve with Spicy Chips.

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