Stuffed Hungarian Hot Wax Peppers


  • 6 Hungarian Hot Wax peppers
  • ½ lb. Italian sausage, casings removed
  • 8 oz. cream cheese, softened
  • ¼ cup Parmesan cheese, grated
  • ⅓ cup seasoned breadcrumbs
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. garlic salt


Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Cut the peppers in half lengthwise and remove the stem. Run a spoon through the middle of the peppers, removing any pith and seeds.

In a skillet over medium-high heat, brown the Italian sausage, breaking it apart as it cooks. 

In a medium bowl, combine the sausage, cream cheese, Parmesan cheese, breadcrumbs, oregano, basil, and garlic salt and mix well.

With a spoon, pack the stuffing into each pepper half. Place the stuffed hot peppers onto the lined baking sheet and place it into the oven.

Bake for 25 minutes or until stuffing is browned and bubbly. Serve immediately.


4 servings

Bunches of rainbow swiss chard

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