Hungarian Cheese-Stuffed Wax Peppers (Sajtos Toltott Paprika)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 09/30/21
Hungarian Cheese-Stuffed Wax Peppers (Sajtos Toltott Paprika)

The Spruce / Julia Hartbeck

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 3 servings
Nutrition Facts (per serving)
420 Calories
25g Fat
21g Carbs
29g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 3
Amount per serving
Calories 420
% Daily Value*
Total Fat 25g 32%
Saturated Fat 11g 57%
Cholesterol 185mg 62%
Sodium 942mg 41%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 23%
Total Sugars 4g
Protein 29g
Vitamin C 153mg 767%
Calcium 602mg 46%
Iron 2mg 12%
Potassium 746mg 16%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Hungarian Cheese-Stuffed Wax Peppers (Sajtos Toltott Paprika) ingredients

    The Spruce / Julia Hartbeck

  2. Preheat oven to 350 F. Line a baking pan with foil and lightly coat with cooking spray.

    aluminum foil lined baking dish, greased

    The Spruce / Julia Hartbeck

  3. Cut off tops of peppers and reserve. Remove seeds and pith and set peppers aside.

    peppers on a cutting board

    The Spruce / Julia Hartbeck

  4. 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.

    cheese mixture in a food processor

    The Spruce / Julia Hartbeck

  5. Divide cheese mixture evenly between peppers, pushing it in to fill the entire pepper.

    cheese filled peppers on a cutting board

    The Spruce / Julia Hartbeck

  6. Replace the tops and place peppers in a single layer on the greased pan.

    cheese stuffed peppers in a baking dish

    The Spruce / Julia Hartbeck

  7. Sprinkle with oil and bake for 35 to 45 minutes, or until the cheese is melted and bubbly.

    Hungarian Cheese-Stuffed Wax Peppers (Sajtos Toltott Paprika) in a baking dish

    The Spruce / Julia Hartbeck

Tip

  • 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.