Hungarian Hot Stuffed Peppers

Hungarian Hot Stuffed Peppers Recipe

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Ann Bowen


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...


★★★★★ 3 votes

30 Min
25 Min


  • 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

How to Make Hungarian Hot Stuffed Peppers


  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.

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About Hungarian Hot Stuffed Peppers

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

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