Serves 8
40 minutes
1. | Preheat oven to 400°F. |
2. | Put large pot of salted water on to boil. |
3. | Cut peppers in half long way through stem. Remove seeds and membranes. |
4. | In a large nonstick skillet, heat canola oil. Add onion and garlic. Sauté for 3 minutes. |
5. | Add turkey ham, celery, crushed red pepper, salt, pepper and thyme. Sauté 3 minutes more or until onions are wilted. |
6. | Meanwhile, cook pasta according to directions on box. Drain. Add pasta and tomatoes to skillet. Mix to combine. |
7. | Remove from heat. Mix in blackeyed peas and parsley until well incorporated. |
8. | Stuff pepper halves evenly with mixture. Place on cookie sheet. Bake for 20 minutes. |