Stuffed and grilled Hungarian peppers

Raven Higheagle


If you love Hungarian wax peppers (banana peppers),and Italian food, then you will love this recipe.

☆☆☆☆☆ 0 votes
Serves 4
25 Min
5 Min


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hungarian peppers, tops cut off, seeds and membranes carefully removed
italian hot sausage links
1/4 c
chopped onion
2 clove
garilc, minced
1/4 c
1/4 c
parmesan cheese
3 or 4 Tbsp
prepared tomato sauce (plus 2/3 cup for topping)
1/2 tsp
1/2 tsp
black pepper
1/8 tsp
crushed red pepper
1 to3 Tbsp
olive oil

How to Make Stuffed and grilled Hungarian peppers


  • 1Add the olive oil to a large skillet over medium-high heat and cook the soy sausage links, remove and set aside. When cooled a bit, cut into small pieces
  • 2Meanwhile, add more oil to the skillet if needed and cook the onion until it begins to brown. Add the garlic during the last few minutes of cooking.
  • 3Add the sausage pieces to the onion mixture, stir and add the three or four tablespoons of tomato sauce. Stir until all is incorporated. Remove and place in a medium-sized bowl.
  • 4Once cool to the touch, add the breadcrumbs and cheese to the sausage mixture, along with the salt, pepper and red pepper flakes and stir to incorporate.
  • 55.Stuff the mixture into the peppers, packing it gently, all the way to the bottom of each pepper. There should be extra stuffing remaining. Add the two-thirds cup of tomato sauce to the extra stuffing, mix together and keep warm. Use this to top the peppers when ready to serve.
  • 6Cover the ends of the peppers with a small piece of aluminum foil so the stuffing doesn't fall out.
  • 7Brush the peppers lightly with oil and place on the grill over medium heat.
  • 8Cook the peppers, turning once, for about two minutes on each side until they begin to acquire grill marks, then remove
  • 9Remove the aluminum foil and place the stuffed peppers on a serving platter. Top with remaining stuffing mixture and serve warm.

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About Stuffed and grilled Hungarian peppers

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