This recipe for Hungarian cheese-stuffed wax peppers or sajtos töltött paprika is a perfect meatless main course or side dish. Hungarian wax peppers look like banana peppers but they differ in heat, color and size. Hungarian wax peppers in the immature state are green and can run from sweet to sweet-hot. This dish can be served as an appetizer, side dish or Lenten or vegetarian main course.
If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.
Here is a larger photo of Hungarian Cheese-Stuffed Wax Peppers.
If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.
Here is a larger photo of Hungarian Cheese-Stuffed Wax Peppers.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 12 Hungarian Cheese Peppers
Ingredients:
- 12 Hungarian wax peppers, seeds and pith removed, tops reserved
- 1 pound dry curd cheese or farmers cheese or ricotta
- 1/2 cup grated Parmesan cheese
- 2 large beaten eggs
- 1 teaspoon salt
- 1 teaspoon chopped fresh parsley
- 2 cloves minced garlic
- 1 tablespoon oil
Preparation:
- Heat oven to 350 degrees. In a food processor, blend dry curd cheese until smooth. Add Parmesan, eggs, salt, parsley and garlic and mix until well combined. Do not over blend.
- Stuff peppers. Place tops on. Line a baking pan with foil and lightly coat with cooking spray. Place stuffed peppers in a single layer in the pan. Sprinkle with oil and bake 35-45 minutes or until golden and the cheese is melted and bubbly.
