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Chef Swett’s Gloriously Stuffed Black Eyed Tomatoes

March 21, 2012

[caption id="attachment_418" align="alignright" width="223" caption="Chef David Swett, Jr., Swett's, Restaurant, Nashville"]Chef David Swett, Jr.[/caption]Earlier this year, we were joined  at the Nashville Southern Women's Show by our Glorified Chefs Patrick and David Swett, Jr., of Swett's Restaurant.  Swett's, a local Nashville family-owned institution known for its Southern home-style cuisine has been in operation for 54 years. It's truly the place to go for Sunday dinner every day of the week.Please enjoy Chef Swett's Gloriously Stuffed Black Eyed Tomatoes, a recipe created especially for the Nashville community.Servings: 6-8


2 15-oz cans Glory Foods Blackeye Peas1 smoked turkey leg4 large tomatoes1 bunch green onions, chopped1 medium yellow bell pepper, diced1 medium red bell pepper, diced1 medium poblano pepper, diced1 medium red onion, diced4 cloves garlic1/4 cup balsamic vinegar1/4 cup olive oilDash seasoning saltDash black pepperDash sea saltDash favorite salt-free dry seasoning blendDash cuminDash Glory Foods Louisiana Hot Sauce1 small bag shredded pepper jack cheese


  1. Wash all produce.
  2. Dice the following and set aside: 1 bunch of green onions; 1 medium red onion; 1 medium of each: yellow,  green and poblano peppers.
  3. Pull meat from bone of turkey leg and chop. Set aside.
  4. Pre-heat oven to 450 degrees. Broil.
  5. Split tomatoes in half and core out the insides. Place cored tomatoes on baking sheet.
  6. Chop 4 cloves of garlic and sauté in 1/3 cup olive oil for approximately 2 minutes.
  7. Drizzle tomatoes with balsamic vinegar and  half of the garlic-infused olive oil. Place tomatoes in pre-heated oven for approximately 10 minutes (cooking time may vary). Keep tomatoes firm. (Over-cooking will break down tomatoes).
  8. Open 1 can of Glory Foods Blackeye Peas, and leave whole.  Open 2nd can of Glory Foods Blackeye Peas, and mash.
  9. Heat a sauté pan with the remaining garlic-infused olive oil and add chopped turkey meat, peppers and onions. Sauté for approximately 2 minutes.  Add the whole and mashed Glory Blackeye Peas to sauté pan. Add a dash of: seasoning salt, sea salt, black pepper, cumin, salt-free seasoning blend, and Glory Foods Louisiana Hot Sauce, and mix.
  10. Remove tomatoes from oven and stuff each with blackeye pea mixture. Leave oven on.
  11. Sprinkle the tomatoes with shredded pepper jack cheese.  Place back into oven until cheese melts.

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