Hungarian Hot Stuffed Peppers

Ann Bowen Recipe

By Ann Bowen octfest21

I was going to a gathering and bringing the appetizers. Stuffed mushroom caps with cream cheese and crab.These are a big hit with everyone. I made these the night before but did not heat them. My husband and a few of his friends ate them as they were and they really liked them cold as well as hot.I had to make something in a hurry so the peppers I cook with and extra cream cheese came in handy. It was a big hit if you like a kick...


Recipe Rating:
 3 Ratings
Serves:
12
Prep Time:
Cook Time:

Ingredients

1/3 c
italian bread crumbs
1 tsp
dried basil
3 Tbsp
grated romano cheese
3/4 Tbsp
garlic salt
1 tsp
dried oregano
1/3 c
ground italian sausage
1 - 8 oz
softened cream cheese
6 large
humgarian hot peppers, cored and seeded
1 Tbsp
olive oil
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Directions Step-By-Step

1
Cook sausage over medium heat till evenly browned. Drain well, crumble and set aside. Preheat oven to 350. In a bowl mix all ingredients except for peppers. Stuff peppers with mix place on a baking sheet and bake for 20 - 25 minutes until lightly brown and bubbly. This will serve 12 or double ingredients for more.
2
You can also just serve the mixture as a dip hot and bubbly, ENJOY (optional) add lump crab meat. The mix is so versatal it goes well with just about everything. Add spinach and use filo dough and makes great puffs.

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy