Dinner Recipes Made with Howards

Howard’s Sweet Pepper Relish Stuffed Peppers

Colorful bell peppers are filled with seasoned beef, rice, tomatoes, melted cheese, and Howard’s Sweet Pepper Relish for a comforting family dinner with the perfect balance of savory and sweet flavor.

Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients

  • 4 large bell peppers, any combination of red, yellow, orange, or green
  • 1 pound lean ground beef or ground turkey
  • 1 cup cooked white or brown rice
  • ¾ cup tomato sauce, divided
  • ½ cup Howard’s Sweet Pepper Relish
  • 2 teaspoons Howard’s Garlic Seasoning Juice
  • 2 teaspoons Howard’s Onion Seasoning Juice
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella or Italian-blend cheese, divided
  • 2 tablespoons grated Parmesan cheese
  • Chopped fresh parsley or basil for garnish, optional

Directions

  1. Preheat the oven to 375°F. Lightly coat a baking dish with cooking spray.
  2. Slice the tops from the bell peppers and remove the seeds and membranes. Place the peppers upright in the prepared baking dish.
  3. Cook the ground beef or turkey in a large skillet over medium heat until browned, breaking it into small pieces as it cooks. Drain any excess fat.
  4. Reduce the heat to low. Stir in the cooked rice, ½ cup of tomato sauce, Howard’s Sweet Pepper Relish, Howard’s Garlic Seasoning Juice, Howard’s Onion Seasoning Juice, Italian seasoning, salt, and black pepper.
  5. Remove the skillet from the heat and stir in ½ cup of shredded cheese and the Parmesan.
  6. Spoon the filling evenly into the peppers. Pour the remaining tomato sauce over the filling and cover the baking dish loosely with aluminum foil.
  7. Bake for 30 minutes. Remove the foil, sprinkle the remaining cheese over the peppers, and bake uncovered for another 10–15 minutes, or until the peppers are tender and the cheese is melted and lightly golden.
  8. Garnish with fresh parsley or basil and serve warm.

Howard’s Tip: For a slightly spicier version, replace half of the Sweet Pepper Relish with Howard’s Hot Pepper Relish.

 

 

Stuffed Tomatoes

Howard’s Sheet-Pan Maple Garlic Pork Tenderloin

Tender pork, roasted vegetables, and a savory-sweet maple glaze come together in one pan for an easy family dinner. Howard’s Pure Maple Syrup and Howard’s Seasoning Juices provide plenty of flavor without the need to chop fresh garlic or onions.

Servings: 4
Prep Time: 15 minutes
Cook Time: 35–40 minutes

Ingredients

Pork and Vegetables

  • 1 pork tenderloin, approximately 1¼–1½ pounds

  • 1 pound baby potatoes, halved

  • 3 large carrots, peeled and cut into 2-inch pieces

  • 2 tablespoons olive oil, divided

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon dried thyme

  • Chopped fresh parsley for garnish, optional

Maple Garlic Glaze

  • ¼ cup Howard’s Pure Maple Syrup

  • 2 tablespoons Dijon mustard

  • 1 tablespoon soy sauce

  • 2 teaspoons Howard’s Garlic Seasoning Juice

  • 2 teaspoons Howard’s Onion Seasoning Juice

  • 1 teaspoon apple cider vinegar

Directions

  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.

  2. In a small bowl, whisk together Howard’s Pure Maple Syrup, Dijon mustard, soy sauce, Howard’s Garlic Seasoning Juice, Howard’s Onion Seasoning Juice, and apple cider vinegar. Divide the glaze between two small bowls, reserving one portion for serving.

  3. Toss the potatoes with 1 tablespoon of olive oil, half of the salt, half of the pepper, and half of the thyme. Arrange them on the prepared baking sheet and roast for 15 minutes.

  4. While the potatoes begin roasting, pat the pork tenderloin dry. Rub it with the remaining olive oil, salt, pepper, and thyme.

  5. Remove the baking sheet from the oven. Turn the potatoes and add the carrots and pork tenderloin to the pan.

  6. Brush the pork generously with one portion of the maple garlic glaze. Return the pan to the oven and roast for 20–25 minutes, brushing the pork with additional glaze from the same bowl halfway through cooking.

  7. Cook until the center of the pork reaches an internal temperature of 145°F and the vegetables are tender and lightly caramelized.

  8. Transfer the pork to a cutting board and allow it to rest for 5–10 minutes before slicing.

  9. Arrange the sliced pork with the roasted potatoes and carrots. Drizzle with the clean reserved maple garlic glaze and garnish with fresh parsley, if desired.

Howard’s Tip: For extra caramelization, place the pork and vegetables under the broiler for 1–2 minutes before serving, watching carefully to prevent the maple glaze from burning.

Optional Sweet Pepper Relish Topping

  • ⅓ cup Howard’s Sweet Pepper Relish
  • 1 tablespoon reserved maple garlic glaze

Stir the relish and glaze together. Spoon it over the sliced pork immediately before serving.

For a less-sweet version, use 3 tablespoons of maple syrup instead of ¼ cup in the original glaze. This will keep the maple flavor present without competing with the Sweet Pepper Relish.

 

Roasted Delicata

Howard’s Maple-Glazed Turkey Meatloaf

This tender turkey meatloaf combines Howard’s Sweet Pepper Relish with Garlic and Onion Seasoning Juices for flavor in every bite. A sweet and tangy maple-Dijon glaze gives this family favorite a delicious Howard’s twist.

Servings: 6
Prep Time: 15 minutes
Cook Time: 50–60 minutes

Ingredients

Turkey Meatloaf

  • 1½ pounds ground turkey

  • ½ cup Howard’s Sweet Pepper Relish

  • ¾ cup plain or seasoned breadcrumbs

  • 2 large eggs, lightly beaten

  • ¼ cup milk

  • 2 teaspoons Howard’s Garlic Seasoning Juice

  • 2 teaspoons Howard’s Onion Seasoning Juice

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon dried parsley

  • ½ teaspoon salt

  • ½ teaspoon black pepper

Maple-Dijon Glaze

  • ⅓ cup ketchup

  • 2 tablespoons Howard’s Pure Maple Syrup

  • 1 tablespoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

Directions

  1. Preheat the oven to 375°F. Lightly grease a 9-by-5-inch loaf pan or line a rimmed baking sheet with parchment paper.

  2. In a small bowl, combine the ketchup, Howard’s Pure Maple Syrup, Dijon mustard, and Worcestershire sauce. Set the glaze aside.

  3. In a large bowl, combine the ground turkey, Howard’s Sweet Pepper Relish, breadcrumbs, eggs, milk, Howard’s Garlic Seasoning Juice, Howard’s Onion Seasoning Juice, Worcestershire sauce, parsley, salt, and black pepper.

  4. Gently mix the ingredients until just combined. Avoid overmixing, which can make the meatloaf firm.

  5. Shape the mixture into a loaf and place it on the prepared baking sheet, or gently press it into the loaf pan.

  6. Spread half of the maple-Dijon glaze evenly over the meatloaf.

  7. Bake for 35 minutes. Remove the meatloaf from the oven and spread the remaining glaze over the top.

  8. Return it to the oven and bake for another 15–25 minutes, or until the center reaches an internal temperature of 165°F.

  9. Allow the meatloaf to rest for 10 minutes before slicing. Serve with mashed potatoes, roasted vegetables, or a fresh garden salad.

Howard’s Tip: For individual portions with extra caramelized edges, divide the mixture among eight lightly greased muffin cups. Bake at 375°F for approximately 25–30 minutes, or until each mini meatloaf reaches 165°F.

 

 

meatloaf

Howard’s Turkey Basting & Injection Sauce

Give your holiday turkey savory flavor from the inside out with Howard’s Garlic and Onion Seasoning Juices. This seasoned sauce can be injected directly into the turkey and reserved for basting during roasting.

Yield: Approximately 1 quart
Recommended For: One 12–18 pound turkey

Ingredients

  • 1 quart water
  • ½ cup salt
  • 1 ounce pepper sauce of your choice
  • 3 ounces Worcestershire sauce
  • ½ ounce Howard’s Garlic Seasoning Juice
  • 1½ ounces Howard’s Onion Seasoning Juice
  • 1 teaspoon meat tenderizer

Directions

  1. Combine all ingredients in a medium saucepan and stir well.
  2. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer gently for 15 minutes, stirring occasionally.
  3. Remove the sauce from the heat and allow it to cool completely.
  4. Strain the cooled sauce through a fine-mesh strainer to remove any particles that could clog the meat injector.
  5. Before the sauce touches the raw turkey, divide it into two portions: one for injecting and one for basting.
  6. Fill a clean meat injector with the sauce. Inject small amounts throughout the turkey breasts, thighs, and drumsticks, distributing the sauce evenly while making as few punctures as possible. This helps the turkey retain its natural juices during cooking.
  7. Roast the turkey according to its weight and package directions. Use the separately reserved sauce to baste the turkey periodically while it cooks.
  8. Continue roasting until the thickest portions of the breast and thigh reach an internal temperature of 165°F.

Important Safety Notes

  • Allow the sauce to cool completely before injecting it into the turkey.
  • For best results, use an unbrined turkey that has not already been injected with a salt solution.
  • Never reuse sauce that has touched raw poultry or an injector used on raw poultry.
  • Refrigerate unused sauce that has not contacted raw poultry in a covered container and use it within 3–4 days.
  • Discard any remaining injection or basting sauce after preparing the turkey.

Howard’s Tip: For a different flavor profile, replace the water with apple juice, cranberry juice, pineapple juice, cola, or beer.

 

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