Rachael Ray: Guy Fieri Sweet Italian Pepper Poppers Recipe

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Rachael Ray: Guy Fieri’s Sweet Italian Pepper Poppers

Guy Fieri brought a burst of energy with him as he joined Rachael Ray in the kitchen. The rock star chef certainly knows his way around the kitchen, and he brought a couple tasty gifts with him for Rachael and her audience. He explained that one of his favorite ways to feed his friends and family is with a meal that just keeps on giving. He likes to make a big Pork Shoulder in the oven and serve it up for dinner, but knowing there will be a ton of leftovers, he plans for additional tasty meals that use the shredded pork. He shared the recipe for his Mexican Pork Pozole and then showed everyone how to put together a third delicious meal using the tender meat! His Sweet Italian Pepper Poppers are a fun way to enjoy leftovers and they taste so good your family won’t know any better! You can find bags of mini sweet peppers in the grocery, but if you need to, you can easily use four bell peppers in their place. Just be sure to increase the baking time to 20-25 minutes if you do!

To get this tasty recipe, click next page.

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Rachael Ray: Guy Fieri Sweet Italian Pepper Poppers Recipe Ingredients

Rachael Ray: Guy Fieri Sweet Italian Pepper Poppers Recipe

Guy Fieri’s Sweet Italian Stuffed Peppers make an incredible meal all on their own, but they’re even better and easier with leftover pork shoulder! (sfllaw / Flickr)

  • 2 tbsp extra-virgin olive oil
  • 1 tsp thyme leaves
  • 4 garlic cloves – minced
  • 1 C saved Basmati Rice Pilaf
  • 1 C Provolone cheese – grated
  • 2 tbsp chopped flat-leaf parsley
  • freshly ground black pepper
  • 1 lime – cut into wedges
  • 1 lb mini tricolor sweet Italian peppers
  • 1/2 C minced sweet onion
  • 2 tsp Kosher salt – divided
  • 2 C saved pulled Slow-Roasted Pork Shoulder
  • 1 C whipped cream cheese
  • 1 large egg – beaten
  • 1/4 tsp red chili flakes
  • 1/2 C panko breadcrumbs

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Guy Fieri: Rachael Ray Sweet Italian Pepper Poppers Recipe Directions

  1. Preheat the oven to 375 degrees
  2. Get the peppers ready for stuffing by taking a paring knife to each pepper, cutting out a lengthwise strip (about 1/4 of the pepper), making a long opening
  3. Repeat with the rest of the peppers, and save the cut pepper pieces
  4. Gently remove the seeds and membranes from the inside of each pepper, then place the pepper cut-side up on a rimmed baking sheet
  5. Dice the pepper pieces, then set aside
  6. For the filling, in a large saute pan over medium-high heat, heat the olive oil until hot
  7. Add the diced peppers, thyme, onion, and a tsp of salt
  8. Saute for approximately 2-3 minutes, until the onion is translucent
  9. Add the garlic and cook for another minute, then set aside to cool
  10. In a large bowl, combine the rice, pork, cooled onion mixture, cream cheese, parsley, egg, Provolone, chili flakes, black pepper, and the rest of the salt, then mix thoroughly
  11. Stuff each pepper with a good amount of filling, until the mixture makes a dome on top of each pepper
  12. Sprinkle with the panko breadcrumbs
  13. Bake the peppers on a rimmed baking sheet for about 8-10 minutes until the peppers and breadcrumbs are browned on the edges
  14. Serve with lime wedges

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