Italian Stuffed Jalapenos Guy Fieri From Food Network

GUY FIERI'S ITALIAN STUFFED JALAPENOS

Steps:

• Preheat oven to 350 and set a rack in middle of oven.
• Place jalapenos on a sheet tray and roast for 10 minutes.
• Remove from the oven and let cool.
• Turn broiler on medium.
• Heat oil in a medium saute pan.
• Add the sausage and cook for 5 to 7 minutes.
• Add the onions, peppers, and garlic.
• Cook to soften for about 5 minutes.
• Remove and place in a large bowl.
• Cool to room temperature, then add mascarpone or cream cheese, and Parmesan.
• Mix ingredients thoroughly and season with salt and pepper.
• Place approximately 1 tablespoon of mixture into each jalapeno half.
• Top with 1/2 teaspoon of mozzarella cheese.
• Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

ITALIAN STUFFED JALAPENOS

Steps:

• Preheat oven to 300 degrees F.
• Place jalapenos on a sheet tray and roast for 5 minutes. Remove from the oven and let cool.
• Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
• Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.
• Place the sheet tray of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.
• Garnish with minced chives and Parmesan.

DEEP-FRIED STUFFED JALAPENOS

Steps:

• Cut a short slit in the side of each jalapeno. Carefully scrape out as many seeds as possible, but avoid tearing or enlarging the slit. Stuff each of 8 jalapenos with about 1 teaspoon of refried beans. Stuff 8 more jalapenos with about 1 teaspoon peanut butter each. (The capacity of individual chiles will vary, but they should not be so full that the slits gape open.) Insert 1 strip of cheese into each of the 8 remaining chiles. On a plate, mix together the cornmeal, flour, and salt. In a small bowl, thoroughly whisk the eggs. One at a time, dip the jalapenos into the beaten egg and then roll them in the cornmeal mixture until well coated. Let the jalapenos stand on a rack for 30 minutes to firm the coating. In a deep fryer or in a wide, deep pan fitted with a deep-fry thermometer, heat about 4 inches of corn oil (the fryer or pan should be no more than half full) to 375 degrees. Working in batches and using a slotted spoon, lower the jalapenos into the hot oil. Fry, turning the chiles gently, until they are just crisp and golden, about 4 minutes. (Overcooking the chiles may cause the fillings to boil away.) With the slotted spoon, transfer the fried jalapenos to absorbent paper. Keep the chiles warm in a 250 degree oven until all have been fried. Serve them hot or warm, accompanied by sour cream for dipping.

PICKLED CARROTS AND JALAPENOS

Steps:

• Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.

GUY FIERI'S ITALIAN STUFFED JALAPENOS

Steps:

• Preheat oven to 300 degrees F.
• Place jalapenos on a sheet tray and roast for 5 minutes, then remove and let cool.
• In a medium saute pan heat oil to medium add onions, peppers and garlic, cook until translucent.
• Let all hot ingredients cool to room temperature, then add cream cheese, and Parmesan, mix ingredients thoroughly.
• Place approximately 1 tablespoon of mixture into half of jalapeno, and top with 1/2 teaspoon of mozzarella cheese.
• Place sheet try of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.
• Garnish with minced chives and parmesan cheese.

ITALIAN STUFFED JALAPENOS

Steps:

• Preheat oven to 300 degrees F.
• Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool.
• Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, mozzarella and Parmesan. Mix ingredients thoroughly and season with salt and pepper.
• Place approximately 1 tablespoon of mixture into each jalapeno half.
• Place the sheet tray of stuffed peppers in oven and bake for 5 minutes.