Guy Fieri’s Italian Stuffed Jalapenos: As Seen on The Wendy Williams Show

Guy Fieri’s Italian Stuffed Jalapenos


No Super Bowl party is complete without the perfect appetizers.

Here is Guy Fieri’s stuffed jalapenos recipe that will spice up your party.

15 Jalapenos, preferably red, cut in half, seeded and deveined
1 tablespoon canola oil
¼ cup red onions, minced
¼ cup red bell pepper, minced
3 tablespoons garlic, minced
1 pound Italian turkey sausage, mild
12 ounces light cream cheese, softened
¼ cup Reggiano parmesan cheese, grated
1 cup Mozzarella cheese, shredded
2/3 cup Panko bread crumbs

Keep reading for preparation instructions…

Preheat oven to 300 degrees, and place jalapenos on a sheet tray and roast for 5 minutes, then remove and let cool.

In a medium sauté pan over medium high heat, add 1 tablespoon oil and when hot, add onions and peppers and sauté until onions just become translucent, about 3-4 minutes. Add garlic, cook one minute more. Remove vegetables to bowl and add sausage to pan, cook 6-8 minutes or until done, breaking large pieces apart as it cooks. Drain fat from pan and place sausage in bowl with vegetables.

Let all hot ingredients cool to room temperature, fold in cream cheese, and parmesan, mix ingredients thoroughly.

Place approximately 1 tablespoon of mixture into half of jalapeno, and top with ½ teaspoon of mozzarella cheese and ½ teaspoon panko bread crumbs.

Place sheet tray of stuffed peppers in oven and bake at 300 for 5-8 minutes or until mozzarella cheese melts and panko crisps and is light golden in color.

Serve immediately.

Yield: 30 pieces
Prep time: 20 minutes
Cook time: 15 minutes

For more on Guy, log onto his website,

Hungry Girl`s Healthy Huevos Rancheros

Do the "Huev"

A hot breakfast of crispy corn tortillas covered in refried beans, topped with eggs, and smothered in zesty sauce sounds AMAZING. But huevos rancheros is a dish that's typically no bueno in the fat and calories departments. Check out our decadent single-serving version ahora. (That means NOW!)

1/2 cup chopped tomatoes
1/4 cup canned crushed tomatoes
1/4 cup chopped bell pepper
2 tbsp. chopped onion
2 tbsp. canned diced green chilies
1/2 tsp. chopped garlic
1/8 tsp. salt
1/8 tsp. chili powder
Dash black pepper
Dash ground cumin
1 tbsp. chopped fresh cilantro

1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
One 6-inch corn tortilla
1 large egg
2 tbsp. fat-free refried beans

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add all ingredients for sauce except cilantro. Stirring occasionally, cook until veggies have softened, about 7 minutes. Add cilantro and cook for 1 minute more. Transfer to a small bowl and cover to keep warm.

Once skillet has cooled, clean and return it to the stove. Add butter and bring skillet to medium-high heat. Once butter has coated the bottom of skillet, add tortilla. Cook until lightly browned, about 3 minutes per side. Transfer to a plate and set aside.

Remove skillet from heat, spray with nonstick spray, and bring to medium heat. Add egg to the skillet and cook per your preference (we like it over medium!), about 2 minutes. Meanwhile, spread beans onto tortilla. Place egg over the tortilla and cover with sauce. Enjoy!


Serving Size: entire recipe
Calories: 232
Fat: 7.75g
Sodium: 762mg
Carbs: 30g
Fiber: 5.5g
Sugars: 7.5g
Protein: 12g

PointsPlus™ value 6*