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 over medium-high heat until hot. Add 1/3 cup chopped bell pepper, ham, onion, celery, and garlic; sauté 8 minutes or until tender.
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.
Spoon 1 tablespoon sour cream and 1 tablespoon cheese on top of each stuffed pepper. Serve with Spicy Chips.
Angie N. Sinclair,
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