Hungarian Cheese-Stuffed Wax Peppers (Sajtos Toltott Paprika)

banana peppers on wrought iron table top
Donald Erickson / Getty Images
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 12 peppers (3 servings)
Ratings (10)

This recipe for Hungarian cheese-stuffed peppers or sajtos töltött paprika is made with Hungarian wax peppers.

Hungarian wax peppers look like banana peppers but they differ in heat, color ​and size. In the immature state, they are green to light yellow and can run from sweet to sweet-hot.

This dish can be served as an appetizer, side dish or meatless Lenten or vegetarian main course.

If you can't find dry curd cheese, you might want to make your own farmer's cheese from scratch. It's a simple process and the flavor is amazing because it's preservative-free (insofar as the milk you made it with is preservative-free) and you can control the quality and freshness.

What You'll Need

  • 12 Hungarian wax peppers (seeds, and pith removed, tops reserved)
  • 1 pound dry curd cheese (or farmer's cheese or ricotta)
  • 1/2 cup Parmesan cheese
  • 2 large eggs (beaten)
  • 1 teaspoon salt
  • 1 teaspoon fresh parsley (chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon neutral oil (like canola or vegetable)

How to Make It

  1. Heat oven to 350 F. Line a baking pan with foil and lightly coat with cooking spray. Prepare peppers and set aside.
  2. In a food processor, blend dry curd cheese or farmer's cheese or ricotta cheese until smooth. Add Parmesan cheese, eggs, salt, parsley and garlic and mix until well combined. Do not over blend.
  3. Stuff peppers. Place tops on. Place stuffed peppers in a single layer in the pan. Sprinkle with oil and bake 35 to 45 minutes or until golden and the cheese is melted and bubbly.
  1. Serve with a side salad and crusty bread if desired.

About Hungarian Peppers

Hungarian peppers are most often used in their light yellow stage but when fully ripened, they are vivid red-orange to red in color.

The heat and flavor of the Hungarian pepper vary depending on the variety and how ripe they are. A good rule of thumb is that the redder they are, the hotter they are.

More Hungarian Pepper Recipes

  • Hungarian Stuffed Bell Peppers Recipe: This dish is made with common bell peppers stuffed with a mixture of ground beef and ground pork, rice, garlic and paprika that are slow cooked in a tomato sauce.
  • Hungarian Tomato-Pepper Stew Recipe: Known as lecso in Hungarian, this dish combines three of Hungary's favorite ingredients -- peppers, tomatoes, and paprika. Lecso can be served variously as a vegetable side dish, appetizer or the main meal itself. Many cooks preserve lecso in a water bath to be used in the winter months.