If you’ve ever found yourself needing a quick, crowd-pleasing dish that walks the line between comfort food and spicy indulgence, then these Stuffed Hungarian Hot Peppers are about to become your new go-to. Whether you’re feeding a hungry game day crew, spicing up a potluck, or just want a savory snack that’s a little outside the ordinary, this hot pepper appetizer packs all the punch (and creamy goodness) you could ask for.
Now, I know what you’re thinking—”Stuffing peppers sounds like a chore.” But I promise, this recipe is way easier than it sounds, and it’s shockingly satisfying. We’re talking melty cream cheese, seasoned sausage, and that unmistakable zing of baked Hungarian peppers. It’s the kind of dish that earns you that golden reputation: the person who always brings the good stuff.
So, tie that apron tight, grab your favorite skillet, and let’s stuff some peppers like champs!
Why You’ll Love This Stuffed Hungarian Hot Peppers Recipe
First, it hits all the notes: creamy, spicy, savory, and just a little crispy around the edges. Second, it’s customizable. Want it spicier? Keep some seeds in. Prefer a milder touch? Go seedless. Finally, it bakes up beautifully, making your kitchen smell like an Italian deli (in the best way possible).
And let’s not overlook the real MVP: sausage stuffed peppers that require minimal hands-on time. If that’s not kitchen magic, I don’t know what is.
Ingredients
- 45 g ground Italian sausage (about 3 links, casings removed) / ⅓ cup
- 225 g cream cheese, softened / 8 oz
- 6 whole Hungarian wax peppers
- 25 g Pecorino Romano cheese, grated / ¼ cup
- 30 g seasoned breadcrumbs / ⅓ cup
- 30 ml olive oil / 2 tbsp (divided)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp garlic salt
- Coarse ground pepper to taste
How to Make Sausage Stuffed Peppers
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. (This will save you from the dreaded baked-on mess.)
- Wash and dry your Hungarian wax peppers. Slice off the stems and cut each one in half lengthwise. Scoop out seeds and membranes with a spoon.
- Heat 1 tbsp olive oil in a skillet over medium-high. Crumble in the sausage and cook until browned—about 5 to 7 minutes.
- In a mixing bowl, combine the cooked sausage with cream cheese, Romano, breadcrumbs, herbs, garlic salt, remaining olive oil, and black pepper. Stir until everything’s beautifully blended.
- Spoon the mixture into each pepper half, pressing gently to fill evenly.
- Place stuffed peppers on the baking sheet and bake for 25 minutes or until golden and bubbly.
- Serve warm and watch them disappear faster than you can say “baked Hungarian peppers.”
Hot Tips for a Hot Pepper Appetizer
- Spice control is in your hands. The seeds are where the heat lives. Leave some in for a kick, or take them all out if you prefer a gentler warmth.
- Don’t skip the parchment paper! Not only does it make cleanup a breeze, it also prevents sticking.
- Soften your cream cheese. Seriously. Cold cream cheese is a stirring nightmare. Leave it out for 30 minutes or microwave it in short bursts.
- Add-ins are welcome. Want a veggie twist? Try folding in chopped spinach or diced sun-dried tomatoes.
A Little Story From My Kitchen
This dish started as a happy accident. I had leftover sausage from a pasta night and a bag of peppers from the farmers market that were begging for attention. I didn’t want to make a whole dinner, but I did want something snacky. So, I mixed what I had and tossed it all in the oven—and boom! My family devoured them before I could even take a decent photo. Now, it’s my must-make for any gathering.
It’s become a bit of a signature, and let me tell you—nothing feels better than watching someone take that first bite and then immediately reach for another.
What to Serve With Stuffed Hungarian Hot Peppers
Pair these with a crisp, citrusy white wine (hello, Sauvignon Blanc) or a chilled lager to balance the heat. For a heartier spread, serve alongside garlic bread, antipasto skewers, or even a simple green salad to add some freshness to the plate.
They also make a fabulous sidekick to grilled meats or a main dish of pasta. If your menu needs a zippy, cheesy punch, these peppers deliver.
How to Store Leftovers (If You’re Lucky Enough to Have Any)
Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven for 10–15 minutes, or microwave in 30-second intervals until warm.
If you want to freeze them, just be sure to cool them completely first. Wrap individually in foil, then place in a zip-top freezer bag. They’ll keep well for up to 2 months. To reheat from frozen, bake at 350°F for 25–30 minutes.
FAQs
Can I use a different kind of sausage?
Yes! Try spicy chorizo for more heat or a mild breakfast sausage for a gentler flavor.
Can I make these ahead of time?
Absolutely. Assemble them up to a day ahead and refrigerate. Pop them in the oven when you’re ready to serve.
What if I can’t find Hungarian wax peppers?
You can substitute with banana peppers or even jalapeños if you like it hot.
Is this recipe gluten-free?
It’s not, due to the breadcrumbs. But you can use gluten-free breadcrumbs as an easy swap.
You know that feeling when everyone at the table stops talking because their mouths are full of something so good? That’s what these Stuffed Hungarian Hot Peppers bring to the party. They’re spicy, creamy, just a little crispy, and completely addictive. And the best part? They’re a breeze to make.
So next time you need a hot pepper appetizer that truly wows, you’ll know exactly what to reach for. Happy stuffing!
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Stuffed Hungarian Hot Peppers, That’ll Make You the Star of Any Party
- Total Time: 40 minutes
- Yield: 12 stuffed pepper halves (serves 4–6) 1x
- Diet: Low Lactose
Description
These Stuffed Hungarian Hot Peppers are the ultimate party-starter—creamy, spicy, and packed with savory sausage and cheese. Baked to golden perfection, they’re quick to prepare and perfect for game days, potlucks, or anytime you want a bold, crowd-pleasing appetizer.
Ingredients
45 g (⅓ cup) ground Italian sausage (about 3 links, casings removed)
225 g (8 oz) cream cheese, softened
6 whole Hungarian wax peppers
25 g (¼ cup) Pecorino Romano cheese, grated
30 g (⅓ cup) seasoned breadcrumbs
30 ml (2 tbsp) olive oil, divided
1 tsp dried oregano
1 tsp dried basil
½ tsp garlic salt
Coarse ground black pepper, to taste
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Wash and dry peppers. Cut off stems, slice lengthwise, and remove seeds and membranes.
Heat 1 tbsp olive oil in a skillet. Add sausage and cook until browned (5–7 minutes).
In a bowl, mix cooked sausage with cream cheese, Pecorino Romano, breadcrumbs, oregano, basil, garlic salt, remaining olive oil, and black pepper.
Fill each pepper half with the mixture.
Place on a baking sheet and bake for 25 minutes or until golden and bubbly.
Serve warm.
Notes
Leave some seeds in for more heat, or remove for a milder flavor.
Parchment paper helps with easy cleanup and prevents sticking.
Soften cream cheese in advance or microwave briefly to ease mixing.
Customize with add-ins like spinach or sun-dried tomatoes.
Substitute Hungarian peppers with banana peppers or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: : Appetizer
- Method: Baked
- Cuisine: American / Italian-Inspired