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Hoppin' John Peppers with Spicy Chips

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

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

Nutrition Information

  • calories 395
  • caloriesfromfat 17 %
  • fat 7.6 g
  • satfat 2.1 g
  • monofat 2.2 g
  • polyfat 1.7 g
  • protein 23.1 g
  • carbohydrate 60.9 g
  • fiber 6.8 g
  • cholesterol 26 mg
  • iron 5.5 mg
  • sodium 547 mg
  • calcium 154 mg

How to Make It

  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.