Hungarian Stuffed Peppers

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Last Updated on January 31, 2021 by Chef Mireille

Hungarian Stuffed Wax Peppers

Sajtos Töltött Paprika – Hungarian Stuffed Peppers – Spicy Stuffed Wax Peppers with cheesy goodness makes a great side dish or party appetizer.

Last weekend, I went to the Union Square Greenmarket, NYC’s largest farmers market. Of course, there are a variety of fruits and vegetables available. I was even super excited to find a new Indian vendor that had things like lauki (bottle gourd), karela (bitter melon) and gongura (sorrel).

Now you can try things like this Bengali Lauki (Bottle Gourd) Curry and Gongura Paneer Curry, if you visit the Greenmarket.

However, it was raining peppers and tomatoes. It is definitely pepper season. Every variety of pepper was available and I picked up a bunch of Hungarian wax peppers.

Hungarian Wax Peppers

When most of us think of European cuisines, we don’t think of spicy food. However, Hungary is an exception with their love of hot paprika and wax peppers.

The batch I purchased had 7000 Scoville units, the units used to measure how hot peppers are. This means they are hotter than the average jalapeno.

Hungarians love these peppers and use them in a variety of ways including stuffing and pickling.

Filled with a creamy cheesy filling, the heat is balanced by the cheese in these Sajtos Töltött Paprika – Hungarian Stuffed Peppers. These make a great side dish or party appetizer.

They can also serve as the centerpiece of the meal if it is #meatlessmonday. Serve it with a green salad or egg noodles tossed with butter and parmesan.

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Before we get to today’s recipe, let’s check out some other Hungarian recipes I’ve cooked up – all Vegetarian perfect for Meatless Monday!

HOW TO MAKE Hungarian Stuffed Peppers

Wax Peppers LR making

The peppers are oozing with cheesy goodness and yet the peppers remain so juicy.

Wax Peppers LR 1

The juices burst out as you bite into the peppers.

Wax Peppers LR 2
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4.8 from 5 votes
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Sajtos Töltött Paprika – Hungarian Stuffed Peppers

Sajtos Töltött Paprika – Hungarian Stuffed Wax peppers is a great contrast of spice and creamy cheesy goodness.
Prep Time15 mins
Cook Time30 mins
Course: Appetizer
Cuisine: Hungarian
Servings: 10 people
Calories: 89kcal

Ingredients

  • 10 Hungarian Wax peppers
  • 1 cup farmers cheese or Ricotta
  • ½ cup grated Pecorino Romano or Parmesan
  • 2 beaten eggs
  • 1 teaspoon salt
  • 1 tablespoon finely chopped parsley
  • 2 cloves finely chopped garlic
  • 2 tablespoons olive oil

Instructions

  • Preheat oven to 350 F. Spray a baking sheet/cookie sheet with non stick spray or line with parchment paper.
  • Make a slit along each pepper, leaving both the head and tail intact.
  • By hand, remove the seeds and rinse out the inside of the pepper.
  • To make the filling, combine farmer’s cheese, Pecorino, eggs, salt, parsley and garlic in a bowl.
  • Mix well until thoroughly combined.
  • Stuff each pepper with the filling.
  • Place the stuffed peppers on prepared baking sheet.
  • Drizzle the olive oil over the peppers.
  • Bake for 30 minutes until cheese is melted and peppers have started to brown.

Nutrition

Calories: 89kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 411mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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Hungarian Stuffed Peppers with cheese - with text

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Reader Interactions

Comments

  1. Beth

    My Hungarian side is in love with this recipe! I love recipes like this one with a great background story – fun to read and delicious to eat!

  2. Mayuri Patel

    These stuffed peppers looks so delicious. I can imagine the taste of melted cheese and a bit of the hotness from the pepper. Love the photos especially the one with the lone red chili among the yellow ones.

  3. Renu

    I am just drooling over the pics, so difficult to even scroll to check the recipe. Wish I could just get one straight in my mouth. I want to try this for ages and your looks perfectly done. Thanks for the recipe.

  4. Brian Jones

    Kudos for using the Hungarian name, I love these peppers we grow them by the bucket load and use them in every way imaginable. Glad you didn’t use Hungarian cheese though which is generally very disappointing, don’t tell anyone Hungarian I said that though 😉

  5. Chloe Edges

    5 stars
    Oh I love this idea. I don’t think I’ve had these peppers before but I’ll keep my eye out next time I’m in one of the local eastern European supermarkets!

  6. Patricia @ Grab a Plate

    5 stars
    Don’t these look good (even first thing in the morning)! My husband doesn’t like traditional stuffed peppers, but I’m sure he’d love these. Look forward to trying them!

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