Hungarian Cheese-Stuffed Wax Peppers (Sajtos Toltott Paprika)
These Hungarian cheese-stuffed wax peppers, or sajtos toltott paprika, are a meatless main course or side dish suitable for vegetarian and gluten-free diets.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 12Hungarian wax peppers
- 1pound ricotta (or farmer's cheese)
- ½cup freshly grated Parmesan cheese
- 2large eggs (beaten)
- 1teaspoon salt
- 1teaspoon chopped fresh parsley
- 2cloves garlic (minced)
- 1tablespoon canola oil (or any neutral oil )
Instructions
Step 1
Gather the ingredients.Step 2
Preheat oven to 350 F. Line a baking pan with foil and lightly coat with cooking spray.Step 3
Cut off tops of peppers and reserve. Remove seeds and pith and set peppers aside.Step 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.Step 5
Divide cheese mixture evenly between peppers, pushing it in to fill the entire pepper.Step 6
Replace the tops and place peppers in a single layer on the greased pan.Step 7
Sprinkle with oil and bake for 35 to 45 minutes, or until the cheese is melted and bubbly.