Hungarian Cheese-Stuffed Wax Peppers (Sajtos Töltött Paprika) – Hungarian Special
Sajtos Töltött Paprika, or Hungarian Cheese-Stuffed Wax Peppers, is a classic Hungarian appetizer (or light main course) featuring mild Hungarian wax peppers filled with a creamy cheese mixture of curd cheese, mozzarella (or mild cheddar), sour cream, and fresh herbs. The peppers are baked until tender and lightly golden, delivering a warm, comforting flavor with a slight kick from the peppers and a rich, savory cheese filling. Perfect for entertaining, family dinners, or a meat-free meal option, this dish brings together simple ingredients and bold taste in every bite.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
For the Peppers:
- 6 Hungarian wax peppers (or banana peppers as a substitute)
- 1 tablespoon olive oil
For the Cheese Filling:
- 1 ½ cups curd cheese (or ricotta or farmer’s cheese)
- 1 cup shredded mozzarella or mild cheddar
- 1 egg
- 2 tablespoons sour cream
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley or dill
- Salt and pepper, to taste
For Garnish (Optional):
- Extra herbs (parsley or dill)
- Paprika powder for dusting
Prepare the Peppers:
Preheat the oven to 375°F (190°C).
Wash the peppers, then slice off the tops and carefully remove the seeds and membranes.
Lightly oil a baking dish and set the hollowed-out peppers aside.
Make the Cheese Filling:
In a mixing bowl, combine curd cheese, shredded mozzarella, egg, sour cream, garlic, parsley (or dill), salt, and pepper.
Mix well until everything is fully incorporated and creamy.
Stuff the Peppers:
Using a spoon, fill each pepper with the cheese mixture, pressing down gently to fill all the way.
Arrange the stuffed peppers in the prepared baking dish.
Bake:
Drizzle a little olive oil over the tops of the peppers.
Bake in the preheated oven for about 25 minutes, or until the peppers are tender and the tops are lightly golden.
Serve:
Remove from oven and let cool slightly.
Garnish with extra herbs and a sprinkle of paprika if desired.
Serve warm or at room temperature, with crusty bread or a light salad on the side.
Recipe Notes :
Pepper Substitutes: If you can’t find Hungarian wax peppers, banana peppers or small bell peppers work well; choose peppers that are mild in heat for a balanced flavor.
Cheese Alternatives: Use curd cheese for an authentic texture; ricotta, farmer’s cheese, or even a mix with mild cheddar gives a good variation in richness.
Add-ins for More Depth: For extra flavor, stir in sautéed onions or crisp cooked bacon into the cheese filling. Garlic and fresh herbs like dill or parsley enhance aroma.
Baking Tips: Preheat oven well; line baking dish or lightly oil to prevent sticking; bake until peppers are tender and cheese filling is set and lightly golden.
Serving Suggestions: Serve warm or at room temperature with crusty bread, fresh salad, or roasted vegetables to round out the meal.
Storage Guidance: Store leftovers in an airtight container in the fridge; reheat in the oven to maintain texture (avoid microwave if possible, so cheese stays creamy, peppers not soggy).
