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
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6 whole Hungarian wax peppers
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1/3 cup (80 g) ground Italian sausage (about 3 links, casing removed)
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8 oz (225 g) cream cheese, softened
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1/4 cup (25 g) Pecorino Romano cheese, grated
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1/3 cup (35 g) seasoned breadcrumbs
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2 tbsp (30 ml) olive oil, divided
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1 tsp dried oregano
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1 tsp dried basil
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1/2 tsp garlic salt
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Coarse ground black pepper, to taste
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Wash and dry peppers. Slice off tops, halve lengthwise, and remove seeds.
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In a skillet over medium-high heat, cook sausage in 1 tbsp olive oil until browned and crumbly. Let cool.
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In a bowl, mix cream cheese, cooked sausage, Pecorino, breadcrumbs, remaining olive oil, oregano, basil, garlic salt, and pepper. Stir until smooth.
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Fill each pepper half with the sausage-cheese mixture.
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Bake for 25 minutes until tops are golden and bubbly.
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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