Sweet + Spicy Stuffed Hungarian Peppers

Sweet + Spicy Stuffed Hungarian Peppers

A little spicy, cheesy and ridiculously easy. These are great served warm as an appetizer, alongside burgers, or added to a summer grazing board.

Ingredients

  • 6 Hungarian Hot Wax peppers
  • 4 oz cream cheese, softened
  • ½ cup shredded mozzarella or aged cheddar
  • ¼ cup grated Parmesan
  • 1 clove garlic, finely minced
  • 2 scallions, finely sliced
  • 1 tsp honey
  • Salt and pepper
  • Olive oil
  • Optional: cooked, crumbled ground beef or bacon

Directions

  1. Heat oven to 400°F / 205°C.
  2. Slice peppers lengthwise and remove the seeds and membranes. Leave a few seeds if you want more heat.
  3. Mix cream cheese, shredded cheese, Parmesan, garlic, scallions and honey. Season lightly with salt and pepper.
  4. If using ground beef or bacon, stir it into the cheese mixture.
  5. Arrange peppers cut-side up on a baking sheet and lightly brush with olive oil.
  6. Spoon the filling generously into each pepper.
  7. Bake for 15–20 minutes, until the peppers are tender and the cheese is bubbling and golden.
  8. Serve warm with an extra drizzle of honey if you like that sweet + spicy combination.
  • Find it at Homestead Foods this week:
    Hungarian Hot Wax Peppers 🌶️
  • Grass-fed Ground Beef
  • Garlic
  • Scallions
  • Shredded Parmesean
  • Millsie Cream Cheese
  • Olive Oil
  • Local Honey

Homestead Tip: Hungarian Hot Wax peppers can vary quite a bit in heat, even from the same harvest. Removing the seeds and inner membranes will mellow them, but give one a little taste before deciding how spicy you want your batch.