Chef Kayla Pfeiffer puts a twist on a family recipe

Kayla Pfeiffer may be an award-winning, Michelin-recognized chef, but for her, the best food is often the simplest — with a twist.

Pfeiffer, a graduate of the Culinary Institute of America, has earned national recognition since opening Bicyclette Cookshop in Naples in 2023. She won Food Network’s “Chopped” in 2024; was named a semifinalist for the James Beard Foundation’s Emerging Chef Award in 2025; and in May, saw Bicyclette earn a recommendation in Michelin’s Florida 2026 Restaurant Guide.

Pfeiffer expanded her culinary footprint in summer 2026 with the opening of Heyday Cookshop in Naples. The concept features a rotating chef residency program and a hi-fi listening room. She also oversees Thank You Kindly Cookshop at Bicyclette, which serves grab-and-go lunches. During peak season, she employs about 80 to 100 people across the three concepts.

Her philosophy of telling stories through food is rooted in the family meals she shared while growing up in West Palm Beach. Nearly all of her childhood memories, she said, revolve around food.

“I was always surrounded by food with my family one way or another; that’s just how it worked out,” she says. “My mom would put a Crock-Pot meatloaf on before sending us to school, and that would be dinner. We’d sit around the family table every night and talk about our day. That was so impactful in my life.

“Whether that meatloaf was good or not, I have such fond memories of sharing that family time.”

She also recalls reading Bon Appétit magazine with her father, especially a recipe from a 1980s issue on perfecting a chocolate soufflé. She credits it with drawing her into the kitchen and sparking her interest in cooking.

Today, when time allows, Pfeiffer enjoys hosting dinner parties for friends. They can be as simple as a few bottles of wine paired with charcuterie and cheese, or as elaborate as a multicourse meal.

One dish frequently makes the menu: her grandmother’s stuffed peppers. Pfeiffer, who was especially close to her grandmother, said the recipe has become a cherished tradition after years of enjoying it at family holiday gatherings.

“Growing up, I always looked up to her, and she always made stuffed peppers during the holidays,” Pfeiffer says. “They were one of my favorite things to eat. I put them on the Bicyclette menu last year, but I wanted to give them my own twist.

“Being a fan of mortadella, that was my fun twist but still made it relatable for people to enjoy.”

Mortadella Stuffed Peppers

Serves: 6

Difficulty: Easy

Prep & cook time: 10 minutes

Cook time: 15 minutes

Ingredients

12 raw mini sweet peppers, olive oil

For the filling

2.5 cups mortadella (Italian cured pork sausage), chopped

1 cup ground pork

2 tbsp. red pepper jelly

1 tbsp. tomato paste

2 tbsp. garlic confit (roasted garlic)

Zest of 1 lemon

1 egg

1 cup Pecorino cheese, grated

1.5 tsp. salt

Method

Preheat oven to 350°F.

For the peppers

Cut peppers in half lengthwise; remove the seeds and membranes.

Rub the peppers with olive oil before filling. Lightly coat both the cut and outer sides.

For the filling

Add all ingredients to a food processor.

Blend until smooth and spreadable.

Chill the mixture for 1 hour before using.

Cook a small test patty to check the seasoning.

Fill each pepper with 2 tbsp. of filling.

Bake at 350°F for 15 minutes.

Notes & Chef’s Tips

• “Prep is everything,” Pfeiffer says. “Prepping is 95% of the battle when you’re in the kitchen.”

• The filling can be prepared and stored in the refrigerator the day before.

• The filling can also be used in Bolognese sauce, lasagna, meatballs or other pasta dishes.

• Serve with a dry Riesling, which Pfeiffer said balances the richness of the pork and mortadella filling. “I think it’s a really underrated grape in general,” Pfeiffer says. “People associate Riesling with being this sweet wine, and there are so many great dry Rieslings that are crisp and drink more like a Sauvignon Blanc, that pair really well with the rich, fatty filling.”