Sajtos Toltott Paprika: Hungarian Cheese-Stuffed Wax Peppers

banana peppers on wrought iron table top
Donald Erickson / Getty Images
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 12 peppers (3 servings)
Ratings (10)

This recipe for Hungarian cheese-stuffed peppers, called sajtos töltött paprika, is made with Hungarian wax peppers. Hungarian wax peppers look like banana peppers but they differ in heat, color, and size. In their immature state, they are green to light yellow and can run from sweet to sweet-hot.

The peppers are stuffed with curd cheese, Parmesan, eggs, herbs, garlic, and seasonings. 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; the cheese is preservative-free (if the milk you make it with is preservative-free) and you can control the quality and ingredients.

The stuffed peppers can be served as an appetizer, side dish, or meatless Lenten or vegetarian main course.

What You'll Need

  • 12 Hungarian wax peppers
  • 1 pound dry curd cheese, or farmer's cheese or ricotta
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large eggs (beaten)
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh parsley
  • 2 cloves garlic (minced)
  • 1 tablespoon neutral oil, such as canola or vegetable

How to Make It

  1. Heat 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.
  2. In a food processor, blend dry curd cheese until smooth. Add Parmesan cheese, eggs, salt, parsley, and garlic and mix until well combined. Do not over-blend.
  3. Divide cheese mixture evenly between each pepper, pushing it down to fill entire pepper; put on tops. Place stuffed peppers in a single layer in the pan. Sprinkle with oil and bake 35 to 45 minutes, or until golden and the cheese is melted and bubbly.
  1. Serve with a side salad and crusty bread, if desired.

About Hungarian Peppers

Hungarian peppers are most often used in their light yellow stage, looking a lot like banana peppers, but when fully ripened, they are vivid red-orange to red in color. The heat and flavor of the Hungarian pepper vary depending on the variety and how ripe they are. A good rule of thumb, however, is that the redder they are, the hotter they are.

More Hungarian Pepper Recipes

If this recipe for stuffed Hungarian peppers was a big hit at the dinner table, there are a couple other recipes you should give a try. Hungarian stuffed bell peppers are actually made with common bell peppers but are stuffed with a mixture of ground beef and ground pork, rice, garlic, and paprika and slow cooked in a tomato sauce, giving the peppers a signature Hungarian flavor.

Known as lecso in Hungarian, Hungarian tomato-pepper stew combines three of Hungary's favorite ingredients: peppers, tomatoes, and paprika. Lecso can be served as an appetizer vegetable side dish, or the main meal itself. Many cooks preserve lecso in a water bath to be enjoyed during the winter months.

Nutritional Guidelines (per serving)
Calories 855
Total Fat 62 g
Saturated Fat 34 g
Unsaturated Fat 20 g
Cholesterol 455 mg
Sodium 1,232 mg
Carbohydrates 23 g
Dietary Fiber 1 g
Protein 53 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)