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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 6g||23%|
|Total Sugars 4g|
|Vitamin C 153mg||767%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Hungarian cheese-stuffed wax peppers, called sajtos töltött paprika, is a great vegetarian dish. This type of pepper is excellent for cooking because they’re not too spicy and are large in size, which allows for putting a good amount of stuffing inside.
Our recipe can be served as an appetizer, side dish, meatless Lenten or vegetarian main course. Toss a salad and serve with slices of warm bread for a quick and flavorful dish.
12 Hungarian wax peppers
1 pound ricotta, or farmer’s cheese
1/2 cup freshly grated Parmesan cheese
2 large eggs, beaten
1 teaspoon kosher salt
1 teaspoon chopped fresh parsley
2 cloves garlic, minced
1 tablespoon canola oil, or any neutral oil
Gather the ingredients.
Preheat oven to 350 F. Line a baking pan with foil and lightly coat with cooking spray.
Cut off tops of peppers and reserve. Remove seeds and pith and set peppers aside.
In a food processor, blend the dry curd cheese until smooth. Add Parmesan cheese, eggs, salt, parsley, and garlic. Mix until well combined, being careful not to overmix.
Divide cheese mixture evenly between peppers, pushing it in to fill the entire pepper.
Replace the tops and place peppers in a single layer on the greased pan.
Sprinkle with oil and bake for 35 to 45 minutes, or until the cheese is melted and bubbly.
- If you can’t find dry curd cheese, you can make your own farmer’s cheese from scratch. It’s a simple process and the taste is fresh and delicious. You’ll end up with a cheese that is a quality organic and preservative-free product if the milk you make it with is also organic and has no preservatives or antibiotics.
About Hungarian Peppers
Hungarian wax peppers are banana-shaped and vary their levels of heat, color, and size depending on when in the ripening process you eat them. In their immature state, they are green-to-light yellow and can run from sweet to sweet-hot. Once ripe, they are bright red and hotter, but still mild compared to poblanos. With this type of pepper, the redder they are the hotter their flavor.
Wax peppers are commonly used in other recipes like lecso, a Hungarian tomato-pepper stew that combines three of Hungary’s favorite ingredients: peppers, tomatoes, and paprika. Lecso can be served as an appetizer, vegetable side dish, or as the main meal itself.
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