Description
These stuffed Hungarian hot peppers are spicy, creamy, and baked to bubbly perfection. Filled with Italian sausage, cream cheese, and savoury herbs, they’re the ultimate spicy appetiser or flavorful weeknight dish—perfect for parties, potlucks, or cozy family dinners.
Ingredients
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1/3 cup ground Italian sausage (approx. 3 links, casings removed)
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8 oz cream cheese, softened (226g)
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6 whole Hungarian wax peppers
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1/4 cup Pecorino Romano cheese, grated (25g)
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1/3 cup seasoned breadcrumbs (40g)
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2 tablespoons olive oil (30ml)
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon 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. Cut lengthwise and remove seeds and cores.
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Heat 1 tbsp olive oil in a skillet. Cook and brown sausage, breaking it up until fully cooked. Let cool.
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In a bowl, mix cream cheese, cooked sausage, Pecorino, breadcrumbs, oregano, basil, garlic salt, black pepper, and remaining olive oil.
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Stuff pepper halves with the mixture.
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Arrange on a baking sheet and bake for 25 minutes until golden and bubbly.
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Let cool slightly before serving.
Notes
Use banana peppers for a milder version.
You can prep the filling ahead and refrigerate until baking time.
Swap sausage with mushrooms for a vegetarian option.
Sprinkle extra breadcrumbs for added crunch.
Don’t overbake—watch for bubbling, golden tops.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American / Hungarian-inspired