Pittsburgh-style Stuffed Hungarian Chiles

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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Serves 4

Ingredients
6-8 Hungarian Wax Chile
¼ lb hot sausage
1 egg
3/4 t garlic, minced
11/2 T fresh basil, minced
1/8 c seasoned breadcrumbs
1/8 c freshly grated parmesan
salt and pepper to taste
1 T. olive oil
1/2 c. of your favorite marinara

How to make it:

Cut tops off peppers and remove the seeds. In a bowl, gently mix the meats with egg, garlic, basil, the breadcrumbs, and cheese. Season with salt and pepper and mix well again. Stuff the mixture into the peppers, forcing the meat to the end of each.
Preheat oven to 350.

Heat olive oil in a skillet and brown the peppers lightly on all sides. Transfer to a shallow casserole, top with marinara and bake until the meat is cooked through.