Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
4 large red bell peppers
1 tablespoon canola oil
1 large onion, chopped small
3 cloves garlic, finely minced
1/2 lb turkey ham, chopped
2 stalks celery, chopped small
1/2 teaspoon crushed red pepper
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon dried thyme
1-15 oz can diced tomatoes
1-15 oz can blackeyed peas, drained
1/4 cup chopped fresh parsley

Directions

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.