Stuffed Hungarian hot peppers are the kind of appetizer that makes people say, “Whoa, what are these?!” They’re spicy, cheesy, and stuffed to perfection with Italian sausage and cream cheese—a bold little bite that’s ideal for game day, dinner parties, or anytime your snack situation needs a serious upgrade.

This isn’t your average stuffed pepper recipe. These spicy stuffed peppers deliver serious flavor and a crave-worthy contrast of creamy, savory, and just enough heat to wake up your taste buds. Bonus: they’re easy to prep, bake, and devour.

Why You’ll Love These Stuffed Hungarian Hot Peppers

These peppers bring together everything we love about spicy snacks: a hearty sausage stuffing, cheesy filling, and a satisfying crunch. The Hungarian wax pepper adds heat, but not so much that you’ll be reaching for a glass of milk (though it might be wise to have one nearby, just in case). If you’re a fan of sausage-stuffed peppers or you’re hunting for a cheesy pepper appetizer that wows, this is the recipe for you.

Ingredients:

6 whole Hungarian wax peppers
1/3 cup (80 g) ground Italian sausage (about 3 links, casing removed)
8 oz (225 g) cream cheese, softened
1/4 cup (25 g) Pecorino Romano cheese, grated
1/3 cup (35 g) seasoned breadcrumbs
2 tbsp (30 ml) olive oil, divided
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic salt
Coarse ground black pepper, to taste

How to Make This Cheesy Pepper Appetizer

Prep your oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
Clean the peppers: Wash and dry the peppers. Slice off the tops, cut in half lengthwise, and remove seeds with a spoon.
Cook the sausage: Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the sausage, crumbling as you go, until browned. Set aside to cool.
Make the filling: In a mixing bowl, combine softened cream cheese, cooked sausage, Pecorino, breadcrumbs, oregano, basil, garlic salt, the remaining olive oil, and black pepper. Stir until smooth and well blended.
Stuff the peppers: Spoon the mixture into each pepper half, pressing it in gently.
Bake: Place on the prepared sheet and bake for 25 minutes, or until tops are golden and bubbly.
Serve: Let cool slightly and serve warm. Optional: sprinkle with extra cheese or herbs.

Olivia’s Pepper Tale

These spicy stuffed peppers became a regular in my kitchen after a trip to a local farm where I overcommitted to a basket of Hungarian wax peppers (we’ve all been there, right?). One Sunday, I whipped up a filling of sausage, breadcrumbs, and cheese, and the moment they hit the table, they vanished. Now they’re a go-to whenever I want a crowd-pleasing, cheesy pepper appetizer with a little bite.

Tips for Sausage Stuffed Pepper Success

Handle with care: Wear gloves when prepping peppers if you’re sensitive to spice.
Sausage options: Swap Italian for chorizo or a plant-based sausage.
Cheese swap: Try Parmesan or sharp cheddar if you’re out of Pecorino.
Make ahead: Assemble and refrigerate up to 1 day before baking.

What to Serve with Stuffed Hungarian Hot Peppers

These peppers are great on their own, but even better with dipping sauces like ranch, garlic aioli, or a creamy yogurt dip. Serve alongside grilled meats, salad, or as part of a tapas spread with olives, marinated vegetables, and crusty bread. A chilled beer or crisp white wine pairs perfectly with the heat.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 10 minutes or until warm. Microwaving is quick, but the texture won’t be quite as crisp.

FAQs

Are Hungarian hot peppers very spicy?

They can be! They’re milder than jalapeños, but spice levels vary.

Can I freeze these?

Not ideal. The cream cheese may get watery when thawed. Better to enjoy fresh.

Can I make this vegetarian?

Yes—use plant-based sausage or mushrooms for a flavorful filling.

What’s a good cheese substitute for Pecorino?

Parmesan or Asiago works great.

One Last Bite of Spice

Stuffed Hungarian hot peppers are the perfect mix of comfort and kick. With a creamy, savory filling and just the right level of spice, they’re a cheesy pepper appetizer you’ll come back to again and again. Serve them at your next gathering and watch them disappear—you might want to double the batch!

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Turn Up the Heat with These Stuffed Hungarian Hot Peppers

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Author: Olivia Hartwellen
Total Time: 45 minutes
Yield: 12 stuffed pepper halves (serves 4–6 as an appetizer) 1x

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Description

These stuffed Hungarian hot peppers are a spicy, cheesy appetizer filled with savory Italian sausage, cream cheese, and herbs. Baked until bubbly and golden, they strike the perfect balance of heat and comfort—ideal for parties, game day, or bold snacking any time.

Ingredients

Scale

6 whole Hungarian wax peppers
1/3 cup (80 g) ground Italian sausage (about 3 links, casing removed)
8 oz (225 g) cream cheese, softened
1/4 cup (25 g) Pecorino Romano cheese, grated
1/3 cup (35 g) seasoned breadcrumbs
2 tbsp (30 ml) olive oil, divided
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic salt
Coarse ground black pepper, to taste

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Wash and dry peppers. Slice off tops, halve lengthwise, and remove seeds.
In a skillet over medium-high heat, cook sausage in 1 tbsp olive oil until browned and crumbly. Let cool.
In a bowl, mix cream cheese, cooked sausage, Pecorino, breadcrumbs, remaining olive oil, oregano, basil, garlic salt, and pepper. Stir until smooth.
Fill each pepper half with the sausage-cheese mixture.
Bake for 25 minutes until tops are golden and bubbly.
Let cool slightly. Serve warm, optionally topped with extra cheese or fresh herbs.

Notes

Wear gloves when handling hot peppers to avoid skin irritation.

Substitute Pecorino with Parmesan or Asiago if needed.

Can be assembled ahead and refrigerated up to 1 day before baking.

Not recommended for freezing due to the cream cheese base.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizer, Snack
Method: Baking
Cuisine: American / Hungarian-Inspired