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Signature Stuffed Peppers

Made with Steak House Seasoning + Veggie Flavored Jasmine Rice

Ingredients

• 9 multi‑colored bell peppers
• 1 lb ground beef
• 1 cup Veggie Flavored Jasmine Rice (cooked)
• Diced pepper tops + onion
• 16 oz fire‑roasted tomatoes
• 1–1½ cups shredded cheddar
• Phyllis Ann’s Steak House Seasoning

Instructions

1. Soften peppers at 375°F for 20–25 minutes.
2. Cook rice according to package instructions.
3. Sauté diced veggies until tender.
4. Brown beef and season generously.
5. Mix beef, tomatoes, rice, and cheese.
6. Stuff peppers and top with cheddar.
7. Bake 25–35 minutes until bubbly.

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Savory Shrimp & Grits

Made with Seasoned Southern Grits + Seafood Bay Seasoning

Ingredients

• 1 lb shrimp
• 1 cup Seasoned Southern Grits
• 2–3 slices bacon, crumbled
• Green onions, chopped
• Butter + olive oil
• Phyllis Ann’s Seafood Bay Seasoning

Instructions

1. Cook grits until creamy.
2. Season shrimp with Seafood Bay Seasoning.
3. Sauté shrimp in butter + oil.
4. Top grits with shrimp, bacon, and green onions.
5. Drizzle pan sauce over the top.

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Creamy Steak Noodles

Made with Steakhouse Blend + All Purpose Seasoning

Ingredients

• Steak strips (seasoned)
• Onions, bell peppers, garlic
• Fresh broccoli
• 3 cans evaporated milk
• 4 cups Parmesan (shredded + grated)
• Fresh parsley
• Phyllis Ann’s All Purpose Seasoning
• Cooked pasta

Instructions

1. Sauté onions, peppers, and garlic with All Purpose Seasoning.
2. Sear steak strips with Steakhouse Blend; set aside.
3. Sauté broccoli in the same pan; remove.
4. Make Alfredo with evaporated milk + Parmesan.
5. Fold in pasta until coated.
6. Add steak and broccoli back in.
7. Serve with salad and French bread.