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