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Stuffed Hungarian Hot Peppers with Tomato Sauce

13 Oct

Spicy, smoky, creamy, and comforting, this was the perfect fall meal.  Because stuffing peppers is admittedly a bit tedious and time-consuming, I split the preparation for this dish into two days.  The first day I roasted the peppers, skinned them, prepared the filling, and stuffed them.  I then placed them in the freezer.  They remained there until the night before I wanted to serve this dish, when I removed them and placed them in the refrigerator to defrost.  Then, all I had to do was simmer the sauce for about half an hour and pop the whole shebang into the oven.

This dish was definitely worth a little bit of extra work.  It had the perfect amount of spice and was filling without feeling heavy.  I ate the leftovers for lunch today atop some polenta and it was equally delicious reheated.

Stuffed Hungarian Hot Peppers with Tomato Sauce

Roasted Peppers:

9 Hungarian hot peppers

Non-stick cooking spray

Kosher salt

Preheat broiler.  Cover a large baking sheet with tinfoil and spray with non-stick cooking spray.  Place peppers on baking sheet and spray well with non-stick cooking spray.  Season with kosher salt.  Place under broiler, turning once, for about 15-20 minutes until the outer skins and charred.

Remove from broiler and place immediately in a ziplock bag.  Allow the peppers to cool.  Once cooled, remove charred outer skins (these are great to save for homemade beef stock).  Remove the stem.  Cut a single slit down the center of the pepper (if you tore the pepper as you were removing the skins, simply use that “tear” as your starting point.  Don’t worry if there are a few extra rips and shreds, as long as the pepper isn’t totally decimated it’s probably still usable.  Set aside.


1 Cajun-style andouille sausage, casing removed and crumbled

2 hot Italian sausages, casing removed and crumbled

1 egg, beaten

1/2 cup fresh mozzarella, cut into fine dice

1 tsp. garlic powder

1 tsp. dried parsley

2 tbs. fresh chives, chopped

Combine all ingredients well.  Spray a casserole dish with non-stick cooking spray.  Take a pepper and lay flat on cutting board.  Using your hands or a spoon, take about 2 tbs. of filling and place in center of the pepper.  Wrap the pepper around the filling.  If the pepper will not close, remove a bit of filling.  Carefully move the pepper and set it, seam side down, in the casserole dish.  Repeat.  It is preferable if the peppers are in one layer, but if you have to nestle them on top of one another, that is okay.

You should have about 1 1/2 cups of filling leftover.  If you have less or more than that, don’t worry.


1 1/2 cups left over filling (basically, whatever is left after you stuff your peppers – don’t worry if you don’t have this much)

1 tbs. olive oil

1/2 cup Burgundy wine

1 15 oz. can whole peeled San Marzano tomatoes with juice

1 tsp. garlic powder

Freshly cracked black pepper

4 oz. fresh mozzarella, cut into 1/4″ slices

Preheat oven to 350º.

In a large sauté pan, heat olive oil over medium-high heat.  Add the leftover filling and sauté, stirring frequently, roughly 10 minutes or until sausage is browned and cheese is melted.  Add burgundy wine to deglaze the pan.  Let simmer until only about 1/4 cup remains.  Add tomatoes and juice.  Using a spatula, mash up the tomatoes.  Season with freshly cracked pepper and garlic powder.  Reduce heat to low or medium-low and cover.  Simmer 20-30 minutes, until juices are reduced by about half.  If necessary, continue to mash up tomatoes occasionally.  If liquid is not reducing, remove cover and simmer additional 5-10 minutes.

Pour sauce over stuffed peppers.  Arrange slices of mozzarella cheese over top of sauce.  Cover casserole dish and bake one and a half hours until heated through and cheese is melted.


1 cup jasmine rice, cooked according to package instructions

1 tbs. chopped chives, for garnish

Serve peppers and sauce atop a cup of cooked jasmine rice.  Garnish with chopped chives.

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