Stuffed Hungarian Wax Peppers.

I grew a mystery pepper this year. It came out of a mixed bag of hot pepper seeds I got two years ago…I had no idea it would take. Through a little internet searching…and simply reading the varieties that were listed on the mix, I have decided it is a Hungarian Wax Pepper and it is doing quite well. After figuring out what the heck it was, I had to decide how to use them. I settled on stuffing and roasting them. It was good decision because they turned out quite well. Do you have any mystery peppers? What did you do with them?

Stuffed Hungarian Wax Peppers.


4-6 Hungarian wax peppers

1 oz cooked Mexican chorizo or lump crab

1 oz shredded cheddar cheese, chopped

1.5 oz cream cheese, softened

2 T chives, finely chopped

Preheat oven to 350. Cut tops off each pepper and set aside. Using a small spoon, a pepper corer, or the back of a fork, remove the seeds from the peppers. Combine remaining ingredients in the bowl and mix until well combined, a fork works well for this. Carefully stuff each pepper full. Replace top (it will stick to the filling) and place each pepper on a silpat lined baking sheet.

Bake for 25-35 minutes, or until peppers are tender, golden and filling is bubbly. Allow to cool slightly before serving.


1 Comment

Filed under Appetizer, Cheese, Edible Plants, From the Garden, Garden, Gluten Free, Grain Free, Pork, Side Dish, Snacks, Vegetables

One response to “Stuffed Hungarian Wax Peppers.

  1. Great recipe and gorgeous pictures. Thanks for linking up to my pepper blog hop! Pinned :-)

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