Hoppin' John Peppers with Spicy Chips

Ingredients

• 1 cup black-eyed peas canned drained
• 0.3 cup celery thinly sliced
• 0.7 cup rice long-grain cooked
• 0.3 teaspoon thyme leaves dried
• 1  garlic clove minced
• 1 pound bell peppers green
• 1 Dash ground pepper red
• 0.5 cup 3%-less-sodium ham cooked chopped
• 0.3 teaspoon hot sauce 
• 2 tablespoons nonfat cream sour
• 0.3 cup onion chopped
• 2 servings spicy chips 
• 0.5 ounce sharp cheddar cheese shredded reduced-fat finely
• 0.3 cup tomatoes diced
• 1 teaspoon worcestershire sauce 

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Preheat oven to 35
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.
5. Add 1/3 cup chopped bell pepper, ham, onion, celery, and garlic; saut 8 minutes or until tender.
6. 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.
7. Place the stuffed bell peppers in an 8-inch square baking dish; cover and bake at 350 for 20 minutes.
8. Spoon 1 tablespoon sour cream and 1 tablespoon cheese on top of each stuffed pepper.
9. Serve with Spicy Chips.