Mouth. On. Fire. (Hungarian Hot Stuffed Peppers)


Je suis une fille sur le feu.

Someone call the fire department because my mouth is on fire! I made Hungarian Hot Stuffed Peppers for lunch today (or at least I kindof did).

What do I mean by “kindof”? Well, I didn’t have any Hungarian Wax Hot Peppers nor any Trappista cheese. So I used jalapeño peppers and string cheese I bought for my son’s lunches. In my house, you do what you can.

I ordered Hungarian Hot Stuffed Peppers one time when I was out with some neighbors at the now closed E. Martini Bar by our houses. They were really good! I recall them having rice in the stuffing, but I’m in ketosis, so I skipped the rice. Feel free to add cooked rice to the stuffing if it pleases you.

I also didn’t have any recipe to base this off of, neither from the internet, a family member, nor a friend. This recipe is purely by design. I was guessing what to put in them and for how long to cook them and at which temperature. Wish me luck, and if I don’t make it, tell my mom I love her.

0.35 lbs Hot Hungarian Sausage (in natural casing)
(4) Jalapeño peppers
25 g red onion, diced
(1) Egg
1/4 tsp paprika (I used smoked Spanish paprika)
Himalayan pink salt & freshly ground pepper (to taste)
(1) small can of tomato sauce (not paste!)
(1) clove garlic, minced (or 1 tsp minced garlic in oil)
(2) string cheese snacks


Not Pictured: tomato sauce, garlic, and cheese

1. Preheat oven to 350°F

2. Pull apart sausage, making tiny pieces in your pan. Season with paprika, Himalayan pink salt, and freshly ground pepper. Cook sausage on medium flame until almost done.

3. Meanwhile cut tops off of your jalapeños, slice them lengthwise in half, and remove seeds and membrane under running water. Remember what I said a few posts back about handling hot peppers? I hope you do! Just in case you don’t, please, whatever you do, do NOT touch your eyes after handling hot peppers! Wash hands thoroughly afterwards. Your best bet is to wear gloves.


Pro Tip: If you make sure to keep the root area of your onion intact (pictured here), you will not shed a tear when cutting up your onion.

4. Add onions and sauté until both the sausage and onions are nicely done. Do not burn your sausage or onions.


5. Reduce flame to medium-low and crack your egg into pan. Stir while it cooks so that it is evenly distributed through sausage.


6. Remove sausage mixture from pan and place in a bowl. Allow to cool for 5-10 minutes.

7. Place jalapeños in your baking dish and stuff each individually with the mixture. I ended up having enough mixture to do a double-batch.


8. Open can of tomato sauce, pour in a small bowl, stir in garlic, and then pour overtop of your stuffed peppers.

9. Ideally, at this point you would be using a shredded hard Hungarian cheese (such as Trappista), or fresh buffalo mozzarella. However, since I was using string cheese, I just pulled it apart piece-by-piece, and gently laid it on top of the peppers.


10. Bake uncovered at 350°F for 30 minutes.


They tasted amazing! I think they are even better than the peppers I ordered at the martini bar. I ate the entire first batch (which was only 4 peppers worth)!


Mouth. On. Fire. (Hungarian Hot Stuffed Peppers)

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