TOMMY’S! Seasoned Steamables are a family-owned, Austin-based company that are made from Tommy William’s recipes and derived from all-natural, fresh and organic ingredients whenever possible. TOMMY’S! Seasoned Steamables are available in six non-GMO varieties: Four Corners Western Rice, The Mix’d Vegetable Medley, Roasted Cajun Potatoes, Spinach and Kale, Roasted Brussel Sprouts and Southwestern Quinoa. The 12-ounce side dishes can be cooked on the stove top or safely microwaved in the BPA-free packages.

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Frozen foods get a bad rap for being processed junk, but the truth is some of the most healthiest foods in the market are in the freezer section. According to USDA, frozen vegetables are equally nutritious to their fresh and canned counterparts. Freezing is a natural method of preservation that helps uphold quality, prolong shelf life and retain nutritional value by immediately locking in goodness. In celebration of this quirky holiday, I was wondering if you would be interested in trying samples and maybe featuring a recipe from TOMMY’S. Attached is one of Tommy’s favorite recipes. Please let me know if you are interested.

TOMMY’S! Southwestern Stuffed Peppers

Ingredients:

Olive Oil

3/4 lb lean ground turkey

1/2 cup of chopped onions

1 tbsp. of TOMMY’S! Southwest seasoning (Chili powder blend)

3 cups of TOMMY’S! Four Corners Western Rice (Includes corn, black beans, and peppers.)

3 bell peppers, halved with seeds removed

1 (16 oz) jar of TOMMY’S! Salsa (Salsa Roja, or Pineapple de Arbol)

Shredded Cheddar Cheese

 

Extras:

fresh cilantro

sour cream

sliced avocado

 

Instructions:

Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish for 20-25 minutes, or until cooked through. Remove the peppers from the oven and allow to cool.

 

In a large sauté pan or skillet, heat the oil over medium-high heat. Add the onions and Four Corners rice and cook, stirring, until soft about 3 minutes. Add the turkey and seasonings. Cook until the meat is browned, stirring with a heavy wooden spoon, about 6 minutes. Add salsa and stir well. Remove from the heat and adjust the seasoning to taste.

 

Preheat oven to 350 degrees.

 

Stir cheese into ground turkey-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8×8-inch baking dish. Bake in preheated oven until cheese is melted and peppers are tender, about 30 min.

 

Remove from the oven and let cool for 10 minutes. Serve with cilantro, sour cream and avocado.

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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