My dad’s garden is producing veggies in abundance—especially peppers. He grows a few different varieties, but one of my favorites are the Hungarian Wax Peppers. I love how they can be a tiny bit spicy, but not too intense. My favorite way to prepare them is to stuff them and serve them as a side dish or an appetizer. I also enjoy making a bunch of these Stuffed Hungarian Wax Peppers and eating them all for lunch. The filling if really simple, but tasty. I use Creamy White Cheddar Laughing Cow Cheese, Parmesan, diced tomatoes, diced onion, salt, pepper, and garlic powder. That’s it! The combination of the creamy, cheesy filling and the mildly spicy pepper is a match made in heaven.
These Stuffed Hungarian Wax Peppers are also low-calorie, so you can eat a bunch without feeling guilty, even though their creaminess makes them taste indulgent. You can easily double or triple the recipe if cooking for a larger crowd. This recipe is a great way to use up those late-summer peppers. Speaking of late-summer, is anyone else sad summer is just about over?! Today is my first day back at work for the school year. I definitely don’t feel ready to go back to work full time, but I know once the kids start next week it will feel like we all never left. Make these peppers before the summer is truly over! If you try them, leave a comment and let me know how you like them!
Active Time: 10 minutes Total Time: 30 minutes
3 Hungarian Wax Peppers
3 wedges Laughing Cow Creamy White Cheddar Cheese
½ cup finely diced tomato
2 tablespoons finely diced white onion
2 tablespoons grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
shredded parmesan sprinkled on top before baking, if desired
Preheat oven to 400°F. Line a baking sheet with tinfoil and set aside.
Cut the peppers in half length-wise and scrape out the seeds and membrane. Set aside.
In a small mixing bowl, mash up the Laughing Cow cheese until creamy. Add the diced tomato, onion, Parmesan, garlic powder, salt, and pepper and stir gently to combine.
Using a spoon, divide the filling between the six pepper halves. Sprinkle shredded parmesan on top, if desired.
Bake the peppers in a preheated oven for 20 minutes, or until they are softened and the tops are starting to brown. If the top doesn’t look slightly brown, turn on the broiler and broil for a minute or two.
NOTE: Alternately, you can grill these Stuffed Hungarian Wax Peppers on a pan over medium-high heat. They cook a little faster on the grill and should be done in 10-15 minutes. Keep an eye on them to make sure they don’t burn.
Nutrition Information per serving (3 pepper halves):
Calories: 97 Fat: 5g Carbs: 6g Protein: 6g Sodium: 662mg Sugar: 2g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.