Sweet Hungarian Pepper

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From the motherland of Peppers comes our Sweet Hungarian Pepper. The Hungarian pepper is sweet, and rarely has any heat to it. Also known as the Banana Pepper, and sometimes called a banana pepper even though it isn’t a banana pepper. Our pungent, flavorful peppers are excellent for grilling or eating raw in sandwiches or salads.

Sweet Hungarian Pepper

The Hungarian Wax Pepper is easily confused with the similar-looking banana pepper, but it is much hotter. It is also known as the Hungarian Hot Wax Pepper.Hungarian Wax Peppers

What Is The Hungarian Wax Pepper?

The Hungarian Wax Pepper is named after Hungary, where it was first discovered. It is frequently mistaken for the banana pepper because of how similar they look, however the Hungarian Hot Wax Pepper is far hotter.

Before reaching full maturity, the Hungarian Wax is taken when it is still yellow, 8 inches long, and 2 inches thick. These peppers could expand, turn red, and become significantly hotter if allowed to reach full maturity.

What Are Hungarian Wax Peppers Like?

These peppers have waxy, even hard skin, but it is still totally edible. Their flesh is thick.

These peppers are widely used in mole sauces, other classic Latin foods, soups, and salads because of their spicy, sweet flavor. They are a favorite of home growers everywhere and can be purchased fresh or pickled at shops or marketplaces.

Personally, I like using pickled Hungarian wax peppers as a somewhat crisp complement to salads or other dishes. Roast some of them by placing them straight on the grill.

I also enjoy picking them once they have turned red on the plants. Here is a picture of some Hungarian wax peppers that I recently harvested from my garden.

Hungarian Wax Chili Peppers

How Hot Is The Hungarian Wax Pepper?

The heat of Hungarian wax peppers exceeds your expectations. They have a heat level that is similar to a conventional jalapeño pepper but somewhat higher.

On the Scoville Heat Scale, jalapeno peppers range from 2,500 to 8,000 Scoville Heat Units. The Scoville Heat Unit range for Hungarian Wax Peppers is between 1,000 and 15,000. That is a sizable range. The pepper’s heat ranges from mild poblanos on the low end to nearly twice as spicy as the hottest jalapeño pepper on the high end.

The bell pepper, which contains 0 Scoville Units, has no heat at all.

They can develop into peppers with a mild heat.

The Best Methods to Grow Sweet Hungarian Peppers

Hungarian sweet peppers, sometimes referred to as “sweet bananas,” are shaped like hot peppers but lack their intense heat. Their narrow shape and flavor kick, however, readily distinguish them from the true sweet peppers of the bell family. Hungarian sweet peppers have thin skin and low water content, making them a good choice for grilling or frying. While it might be tricky at first to distinguish between sweet bells, sweet Hungarians and hot peppers, their growing conditions are all similar — enabling you to grow a peck o’ several kinds of peppers, if you wish.

  1. Prepare the area where you will plant your hungarian sweet peppers by tilling with some manure or compost. This procedure not only improves soil texture but also increases soil fertility, giving roots a better chance to spread out and locate water and nutrients.
  2. Schedule the planting of your Hungarians for the season that works best for your area. In Mediterranean climes, pepper plants are sown indoors in February and transplanted outdoors in May, or whenever the risk of frost has passed in your region.
  3. Before planting seedlings in the garden, prepare them for life outdoors by transferring them from an indoor location to a protected area outside for a few hours each day for a few days. The process of “hardening off” prepares pepper seedlings for life outside.
  4. 4.Dig holes in the ground that were at least an inch larger and deeper than the pots they were growing in. Rows of holes should be spaced 18 to 24 inches apart.
  5. 5.Place the plants in their holes, compact the earth around each one, and thoroughly water the garden bed.
  6. 6.Use plastic, straw, or wood chips to mulch plants to prevent weed growth and save water.
  7. When peppers start to emerge, use a liquid or dry fertilizer with a high nitrogen content.
  8. Harvest peppers based on your personal preferences. Instead of being collected at their more vibrantly colored, mature state, Hungarian sweet peppers are usually harvested when they are young, at the light yellow or green stage.

Hungarian Cheese-Stuffed Wax Peppers (Sajtos Toltott Paprika)

Hungarian Cheese-Stuffed Wax Peppers (Sajtos Toltott Paprika)

Prep:20 mins

Cook:45 mins

Total:65 mins

Servings:3 servings

Nutrition Facts (per serving)
420Calories
25gFat
21gCarbs
29gProtein

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sajtos töltött paprika, a traditional Hungarian recipe for cheese-stuffed wax peppers, is a wonderful vegetarian option. Because they are huge and not overly hot, this type of pepper is perfect for cooking because it can hold a lot of stuffing within.

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
  2. Preheat oven to 350 F. Line a baking pan with foil and lightly coat with cooking spray.aluminum foil lined baking dish, greased
  3. Cut off tops of peppers and reserve. Remove seeds and pith and set peppers aside.peppers on a cutting board
  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
  5. Divide cheese mixture evenly between peppers, pushing it in to fill the entire pepper.cheese filled peppers on a cutting board
  6. Replace the tops and place peppers in a single layer on the greased pan.cheese stuffed peppers in a baking dish
  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

Tip

  • You can make your own farmer’s cheese from scratch if you can’t get dry curd cheese. The taste is fresh and wonderful, and the technique is straightforward. If the milk you use to manufacture the cheese is organic and free of preservatives or antibiotics, you’ll end up with a high-quality organic and preservative-free product.

About Hungarian Peppers

Banana-shaped Hungarian wax peppers have different heat levels, colors, and sizes depending on when you consume them during the ripening process. They range in flavor from sweet to sweet-hot when they are juvenile and are green to light yellow in color. When fully mature, they are bright red, spicier, but yet milder than poblanos. The flavor of this sort of pepper gets hotter the redder it is.

Wax peppers are frequently used in various dishes, such as lecso, a Hungarian stew made with tomatoes and peppers that also include paprika, one of Hungary’s favorite spices. Lecso can be served as the main course, a vegetable side dish, or even as an appetizer.

HUNGARIAN STUFFED PEPPERS (TÖLTÖTT PAPRIKA)

Family favorites, töltött paprika (Hungarian Stuffed Peppers) are quick and flavorful to make. My garden is loaded with sweet Paprika peppers now that summer has arrived. This dish and Hungarian Goulash Soup both benefit from it.

Eastern Europeans love Hungarian Stuffed Peppers, which are somewhat similar to Stuffed Cabbage Rolls. It’s cooked with paprika peppers rather than cabbage. My Hungarian aunt Olga produces a variety of mouthwatering dishes that are baked inside paprika peppers. I was immediately smitten when she first exposed us to Hungarian cuisine. One of my favorite uses for Hungarian paprika is in this dish.

WHAT PEPPERS FOR STUFFED PEPPERS RECIPE?

Use either the conventional sweet yellow Paprika peppers or sweet red Paprika peppers. The typical peppers used in Hungary are those with a cone-shaped shape. The only difference between them is that one has matured on the vine longer and turned from yellow to red. These peppers are sweet peppers rather than hot peppers. If you prefer them a little spicy, you can substitute Hungarian wax peppers.

MAKING HUNGARIAN STUFFED PEPPERS

PAPRIKA PEPPER STUFFING

Once browned, add the caramelized onions and garlic to a mixing bowl. After that, blanch the rice for around five minutes. Add to the onions after draining. Rice should be parboiled to ensure equal cooking with the paprika peppers’ meat. Nobody enjoys rice that is still crispy.

We typically substitute ground beef for the ground pork that is typically used in this dish. Combine the ground beef, rice, egg, onions, garlic, salt, black pepper, and paprika spice powder with your hands. In this dish, sweet paprika powder, a dried spice, is typically utilized. It’s up to you, but I like my food hotter, so I add hot paprika powder.

THE SECRET’S IN THE SAUCE!

Some Hungarian Stuffed Pepper recipes only use tomato paste and water as the sauce to cook the stuffed peppers. It’s similar to what some people do with cabbage rolls. But I want more vitamins than a thin tomato water mixture. Other people use tomato juice, but that’s still not quite right.

For my Hungarian Stuffed Pepper Sauce, I rely solely on passata. Pureed, raw tomatoes are what passata, which is sold in glass jars, is made of. Vitamins abound, but flavor is the most important one. Passata Tomato Puree is available in all European delis. What if Passata isn’t there? You can use pureed tomatoes or what’s known as tomato sauce in North America. (This is not the ketchup-like Australian Tomato Sauce.) Using pureed tomatoes gives this summer dish a deep flavor and depth as well as additional vitamins.

HOW TO THICKEN STUFFED PEPPERS SAUCE

Making a simple roux thickener can help the sauce in the stuffed peppers to become more thick. In a saucepan, heat 3 tablespoons of oil. Add three tablespoons of flour and stir until a thick paste forms. Before adding 1 tablespoon of tomato paste, fry the paste for about 2 minutes, until it begins to cook. After another minute of cooking, mix the Passata tomato sauce in gradually. It should be smooth and free of lumps.

Pour water into the passata jar, shake it, and rinse it out before adding it to the saucepan. Add some Vegeta seasoning, salt, and pepper, as well as bay leaves. Always taste the sauce before serving, and if it’s too sour, stir in a tablespoon of sugar.

HOW TO MAKE STUFFED PEPPERS

Since paprika peppers are long, I bake them lined up in a row on a baking sheet. The pepper stuffing, roux thickener, and passata tomato puree are the three components of this dish.

Remove the seeds from the pepper without cutting off the end of the pepper. Carefully stuff the meat mixture into the peppers. Avoid packing the peppers too tightly since the rice will expand as it cooks and cause your peppers to split open.

Additionally, you can remove the tip of the paprika pepper to make it easier for the meat mixture to spread to the thin side of the pepper. Just a tiny portion should be cut to let air out. Since my paprika peppers were long, I was able to push the meat deeper into the pepper tube by using the end of a knife.

Place the meat stuffed peppers in a deep baking tray. It needs to be deep enough to allow the sauce to completely cover the peppers as they cook. Pour the hot tomato sauce over the stuffed paprika peppers, ensure they are completely covered. If they are not fully covered, you can add some hot water to the mix until it’s covered. Put into a 350°F/180°C preheated oven, and cook for about 1-1½ hours.

The cooking time depends on the size and thickness of the peppers, meat and rice. Check at the 60 minute mark and decide if it needs more time. If the peppers start to burn, cover with foil.

STUFFED PAPRIKA PEPPER MEATBALLS

The additional meatballs you create from the leftover filling are one of my favorite components of Paprika Peppers. Since each pepper may vary in size and thickness, it can be challenging to estimate how much meat you would need. In order to bake with your paprika peppers, any leftover meat is formed into meatballs and put in the same baking dish. Together with the tomato sauce, it is cooked.

STOVETOP HUNGARIAN STUFFED PEPPERS

Substitute Paprika with Red Bell Peppers (capsicums), as sometimes Paprika peppers are harder to find. Bell Peppers are available in supermarkets year round! If you can’t find Paprika, substitute with red Bell peppers or yellow Bell peppers. I don’t suggest using green Bell peppers. They have too much of a distinct flavor, that takes away from the original recipe.

Other suggestions have been Cubanelle Peppers, or even Anaheim Peppers (but that has a bit more heat in them). Basically you can stuff any pepper, as long as you can hold the heat! Traditionally the capsicum peppers used are sweet, or of very low heat.

PAPRIKA PEPPER SUBSTITUTIONS

Red Bell Peppers (capsicums) can be used in place of Paprika because Paprika peppers are occasionally more difficult to locate. All year long, bell peppers are sold at supermarkets! Red or yellow bell peppers work as a substitute for paprika if you can’t find it. The use of green Bell peppers is not advised. They detract from the original recipe by having an overly distinctive flavor.

Cubanelle peppers and even Anaheim peppers have been suggested as alternatives. (but that has a bit more heat in them). Basically, any pepper can be stuffed as long as you can handle the heat! Traditionally, sweet or very mildly hot capsicum peppers are utilized.

WHAT TO SERVE WITH TÖLTÖTT PAPRIKA?

The answer is nothing. Hungarian Stuffed Peppers are the hero of your dinner, the main meal. You don’t need any side dishes or other foods to compete with. Always garnished with fresh parsley and a dollop of sour cream. You can serve with some slices of bread, because you will want to mop up the delicious sauce. If you want more carbs, try serving alongside Garlic Mashed Potatoes.

RECIPE TIPS

  • use a pork and beef 50/50 mixture, some store sell veal and pork mixture
  • any meat will work, substitute with ground chicken or ground turkey
  • don’t rush the cooking, low and slow is best to preserve the shape of the delicate peppers
  • add a spicy red pepper into your tomato sauce, that will spice up your dinner
  • double the recipe, and make extra meatballs in your sauce, perfect for leftovers

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