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.
- Serves: 3 persons
- 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 )
Step 1Gather the ingredients.
Step 2Preheat oven to 350 F. Line a baking pan with foil and lightly coat with cooking spray.
Step 3Cut off tops of peppers and reserve. Remove seeds and pith and set peppers aside.
Step 4In 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 5Divide cheese mixture evenly between peppers, pushing it in to fill the entire pepper.
Step 6Replace the tops and place peppers in a single layer on the greased pan.
Step 7Sprinkle with oil and bake for 35 to 45 minutes, or until the cheese is melted and bubbly.