The Hungarian Wax Pepper

Creamy-yellow colored peppers would catch anyone’s eye if they were to skim our outdoor pepper bed.  These stunning peppers in a field of chlorophyll-green hued plants stand strikingly erect and are the Hungarian wax pepper, by far our earliest  producer and an extremely prolific one at that.  Admittedly a new capsicum variety for me, the Hungarian wax has won over my palette and that of every person I have introduced it to this season.  Not to mince with words, I L-O-V-E this pepper.

While it is exceedingly similar in appearance to the mild banana pepper, the Hungarian wax is most commonly harvested when it is “immature” and translucent yellow in color with a moderate heat and subtle sweetness.  However, do not be fooled, this self-pollinating pepper is brilliantly red when fully ripe, and packs an intense heat.  Despite its’ color, the pepper averages four to six inches in length and has a thin skin with a beeswax sheen (hence “wax” pepper) and a thick flesh.

Developed in the mid-1500s in Hungary, this “sweet-hot” pepper was introduced in the United States some 400 years later.  It grows extremely well in cooler climates, preferring daytime temperatures in the mid-70s to upper-80s with nighttime temperatures dipping down to the mid-60s.  Perfect for our Colorado climate.  Enjoy this pepper sautéed on bratwurst, burgers, or Italian sausage, added raw to salads, or pickled.  Or, even better, use them as you would jalapenos stuffed with cheese.

Baked Cheese Stuffed Hungarian Wax Peppers

6 Wax Peppers

8 oz. farmer cheese or ricotta

¼ cup grated parmesan

1 large egg, beaten

½ t. salt

1 t. chopped fresh parsley

1 clove garlic, minced

Cooking spray or vegetable oil


1)      Cut tops off peppers and set aside. With a small spoon or knife, remove

seeds and pith.

2)       Preheat oven to 350°. In a food processor, blend all ingredients, except oil, until well combined. Do not over blend.

3)      Stuff peppers with cheese mixture. Place tops back on. Line a backing sheet with foil and spray lightly with cooking spray. Place peppers in a single layer on pan. Lightly brush with oil or spray with cooking spray.

4)       Bake 35 – 45 minutes, until golden and the cheese is melted and bubbly.

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