18 Spicy Hungarian Wax Pepper Delicious Recipes

Spice up your kitchen adventures with our roundup of 18 Spicy Hungarian Wax Pepper Delicious Recipes! Perfect for home cooks looking to add a little heat and a lot of flavor to their meals, these recipes are your ticket to transforming simple ingredients into mouthwatering dishes. Whether you’re a spice lover or just pepper-curious, there’s something here to ignite your culinary creativity. Let’s dive in!

Stuffed Hungarian Wax Peppers with Rice and Ground Beef

These Stuffed Hungarian Wax Peppers are a hearty, flavorful dish that brings a little spice and a lot of comfort to your table.

Ingredients

• 6 Hungarian wax peppers, tops cut off and seeds removed
• 1/2 lb ground beef
• 1/2 cup cooked rice
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup tomato sauce
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft, about 5 minutes. Drain any excess fat.
3. Stir in the cooked rice, salt, black pepper, paprika, and tomato sauce into the beef mixture. Cook for another 2 minutes until everything is well combined.
4. Carefully stuff each pepper with the beef and rice mixture, then place them in the prepared baking dish.
5. Bake for 25-30 minutes, until the peppers are tender and the filling is heated through.

The combination of spicy peppers and savory beef filling creates a dish that’s bursting with flavor and perfect for a cozy dinner.

Tip: For an extra kick, leave some of the seeds in the peppers when you clean them.

Hungarian Wax Pepper and Tomato Soup

Warm up with this vibrant Hungarian Wax Pepper and Tomato Soup, a delightful blend of sweet and spicy flavors that’s perfect for any season.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 Hungarian wax peppers, seeded and sliced
• 4 cups ripe tomatoes, chopped
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sugar
• 1/4 cup fresh basil, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the Hungarian wax peppers and tomatoes, cooking for another 5 minutes until the vegetables begin to soften.
3. Pour in the vegetable broth, then add the smoked paprika, salt, black pepper, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove from heat and blend the soup until smooth using an immersion blender. Stir in the fresh basil before serving.

The smoky paprika and fresh basil elevate this soup, creating a depth of flavor that’s both comforting and invigorating.

Tip: For a creamier texture, add a splash of heavy cream or coconut milk after blending.

Pickled Hungarian Wax Peppers

Spice up your pantry with these tangy and slightly spicy Pickled Hungarian Wax Peppers, a perfect condiment to add a zesty kick to any dish.

Ingredients

• 1 pound Hungarian wax peppers, sliced into rings
• 2 cups white vinegar
• 2 cups water
• 2 tablespoons sugar
• 1 tablespoon salt
• 4 cloves garlic, smashed
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds

Instructions

1. In a large pot, combine white vinegar, water, sugar, salt, garlic, black peppercorns, and mustard seeds. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
2. Add the sliced Hungarian wax peppers to the boiling brine, reduce heat to low, and simmer for 5 minutes to soften the peppers slightly.
3. Remove the pot from heat and let the peppers cool in the brine for 10 minutes.
4. Using a slotted spoon, transfer the peppers and garlic into clean, sterilized jars. Pour the brine over the peppers, ensuring they are completely submerged.
5. Seal the jars and let them cool to room temperature before refrigerating. The pickled peppers will be ready to eat after 24 hours and will keep for up to a month in the fridge.

The combination of garlic and mustard seeds in the brine gives these pickled peppers a unique depth of flavor, making them a standout addition to sandwiches and salads.

Tip: For an extra kick, leave a few pepper seeds in the slices when preparing them.

Hungarian Wax Pepper Jam

Transform your breakfast toast or cheese board with this sweet and slightly spicy Hungarian Wax Pepper Jam, a vibrant condiment that’s surprisingly simple to make at home.

Ingredients

• 1 pound Hungarian wax peppers, stemmed, seeded, and finely chopped
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. In a medium saucepan, combine the Hungarian wax peppers, 1 cup granulated sugar, 1/2 cup apple cider vinegar, 1/4 cup water, 1 teaspoon salt, and 1/2 teaspoon crushed red pepper flakes.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the mixture has thickened and the peppers are very soft.
4. Remove from heat and let cool slightly before transferring to jars. The jam will continue to thicken as it cools.

The beauty of this jam lies in its perfect balance of sweetness and heat, making it an unforgettable addition to your pantry. The Hungarian wax peppers offer a gentle warmth that builds with each bite, ideal for those who love a little kick in their condiments.

Tip: For a smoother jam, blend the mixture with an immersion blender before cooling. Adjust the red pepper flakes to control the heat level to your liking.

Roasted Hungarian Wax Peppers with Garlic

These Roasted Hungarian Wax Peppers with Garlic are a vibrant, slightly spicy side dish that brings a pop of color and flavor to any meal.

Ingredients

• 1 pound Hungarian wax peppers, halved and seeded
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the Hungarian wax peppers with 3 tablespoons olive oil, 4 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
3. Spread the peppers in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 minutes, or until the peppers are tender and slightly charred around the edges.
4. Remove from the oven and drizzle with 1 tablespoon fresh lemon juice. Toss gently to combine.

The magic of this dish lies in the caramelization of the peppers, which brings out their natural sweetness against the sharpness of the garlic and lemon.

Tip: For an extra kick, leave some of the seeds in the peppers when you halve them.

Hungarian Wax Pepper and Sausage Stir Fry

Spice up your weeknight dinner with this Hungarian Wax Pepper and Sausage Stir Fry, a vibrant dish that packs a punch of flavor and comes together in just minutes.

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 4 Hungarian wax peppers, seeded and sliced
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add Hungarian wax peppers and onion. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Add garlic, smoked paprika, salt, and black pepper to the skillet. Cook for 1 minute until fragrant.
4. Return the sausage to the skillet. Add chicken broth and stir to combine. Cook for another 2 minutes, until everything is heated through and the broth has slightly reduced.

The smoky paprika and spicy peppers create a depth of flavor that’s perfectly balanced by the savory sausage, making this stir fry a standout dish that’s as colorful as it is tasty.

Tip: For an extra kick, leave the seeds in one or two of the Hungarian wax peppers.

Hungarian Wax Pepper Relish

Spice up your condiment game with this vibrant Hungarian Wax Pepper Relish, a perfect blend of sweet, tangy, and slightly spicy flavors that’ll elevate any sandwich or grilled dish.

Ingredients

• 1 pound Hungarian wax peppers, finely chopped
• 1 medium onion, finely chopped
• 1 cup apple cider vinegar
• 1 cup granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seeds

Instructions

1. In a large saucepan, combine the Hungarian wax peppers and onion with the apple cider vinegar, granulated sugar, salt, mustard seeds, and celery seeds.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 25 minutes, stirring occasionally, until the relish has thickened and the peppers are tender.
3. Remove from heat and let cool to room temperature before transferring to jars or serving.

This relish stands out with its perfect balance of sweetness and heat, making it a versatile condiment that’s as good on a hot dog as it is stirred into a potato salad.

Tip: For a smoother relish, pulse the mixture a few times in a food processor after cooling, if desired.

Hungarian Wax Pepper and Cheese Stuffed Bread

Get ready to spice up your baking game with this Hungarian Wax Pepper and Cheese Stuffed Bread, a delightful twist on traditional stuffed breads that packs a flavorful punch.

Ingredients

• 1 loaf of French bread (about 12 inches long)
• 4 Hungarian wax peppers, seeded and thinly sliced
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup cream cheese, softened
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the French bread horizontally, creating a top and bottom half, without cutting all the way through.
3. In a bowl, mix the shredded Monterey Jack cheese, cream cheese, Hungarian wax peppers, garlic powder, salt, and black pepper until well combined.
4. Spread the cheese and pepper mixture evenly on the bottom half of the bread, then close with the top half.
5. Brush the outside of the bread with melted butter and wrap it in aluminum foil.
6. Bake for 20 minutes, then unwrap and bake for an additional 10 minutes until the bread is crispy and the cheese is bubbly.

The combination of spicy Hungarian wax peppers and creamy cheeses creates a melt-in-your-mouth experience that’s perfect for sharing at your next gathering.

Tip: For an extra kick, leave some seeds in the peppers when slicing.

Hungarian Wax Pepper Infused Olive Oil

Infuse your dishes with a hint of warmth and spice by making this Hungarian Wax Pepper Infused Olive Oil—it’s a simple way to add a vibrant kick to your cooking.

Ingredients

• 1 cup extra virgin olive oil
• 4 Hungarian wax peppers, thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon black peppercorns

Instructions

1. In a small saucepan, combine 1 cup extra virgin olive oil and 4 thinly sliced Hungarian wax peppers over low heat.
2. Add 1 teaspoon sea salt and 1/2 teaspoon black peppercorns to the mixture.
3. Heat the mixture gently for 15 minutes, stirring occasionally, ensuring it doesn’t come to a boil to preserve the peppers’ vibrant color and flavor.
4. Remove from heat and let it cool to room temperature, then strain the oil through a fine mesh sieve into a clean bottle or jar.

The slow infusion process unlocks the peppers’ subtle heat and fruity undertones, making this oil a versatile condiment that elevates everything from grilled meats to fresh salads.

Tip: For an even deeper flavor, let the strained oil sit with a few fresh pepper slices for a day before using.

Hungarian Wax Pepper and Potato Curry

Warm up your kitchen with this comforting Hungarian Wax Pepper and Potato Curry, a dish that brings a little heat and a lot of heart to your table.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 pound Hungarian wax peppers, seeded and sliced
• 1 pound potatoes, peeled and cubed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup sour cream (for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in Hungarian wax peppers and potatoes, cooking for another 5 minutes until the peppers start to soften.
3. Sprinkle in cumin, paprika, salt, and black pepper, stirring to coat the vegetables evenly.
4. Pour in diced tomatoes and vegetable broth, bringing the mixture to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
5. Serve hot with a dollop of sour cream on top.

The creamy sour cream beautifully balances the spicy kick of the Hungarian wax peppers, making every bite a delightful contrast of flavors.

Tip: For an extra layer of flavor, toast the cumin and paprika in a dry pan for 30 seconds before adding them to the dish.

Hungarian Wax Pepper and Chicken Skewers

These Hungarian Wax Pepper and Chicken Skewers bring a delightful kick to your grilling game, combining juicy chicken with the mild heat of wax peppers for a perfect summer bite.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 8 Hungarian wax peppers, halved and seeded
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper.
2. Add chicken cubes to the bowl, tossing to coat evenly. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat grill to medium-high heat (about 375°F to 400°F).
4. Thread marinated chicken and halved wax peppers alternately onto the soaked skewers.
5. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and peppers are slightly charred.

The smoky paprika and bright lemon in the marinade elevate the natural sweetness of the wax peppers, making these skewers a standout at any barbecue.

Tip: For an extra layer of flavor, brush the skewers with any remaining marinade during the first few minutes of grilling.

Hungarian Wax Pepper and Eggplant Spread

This Hungarian Wax Pepper and Eggplant Spread is a smoky, vibrant dish that brings a little Eastern European flair to your table, perfect for spreading on crusty bread or serving as a dip.

Ingredients

• 2 large eggplants
• 4 Hungarian wax peppers
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat. Pierce the eggplants and peppers all over with a fork.
2. Grill the eggplants and peppers, turning occasionally, until the skins are charred and the flesh is soft, about 15-20 minutes.
3. Let the vegetables cool slightly, then peel off the skins. Chop the flesh finely and transfer to a bowl.
4. Heat 3 tablespoons olive oil in a skillet over medium heat. Add 2 cloves minced garlic and sauté until fragrant, about 1 minute.
5. Add the chopped eggplant and peppers to the skillet. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper. Cook for 5 minutes, stirring occasionally.
6. Remove from heat and stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley. Adjust seasoning if necessary.

The smoky depth from grilling the vegetables pairs beautifully with the fresh, bright notes of lemon and parsley, making this spread a standout at any gathering.

Tip: For an extra smoky flavor, you can roast the vegetables over an open flame on your stovetop instead of grilling.

Hungarian Wax Pepper and Cornbread Casserole

This Hungarian Wax Pepper and Cornbread Casserole is a delightful twist on classic comfort food, blending spicy peppers with sweet cornbread for a dish that’s sure to impress.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cups Hungarian wax peppers, seeded and diced
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup vegetable oil, and 1 large egg until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in 2 cups Hungarian wax peppers and 1/2 cup shredded cheddar cheese into the batter.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

The magic of this casserole lies in the contrast between the spicy peppers and the sweet, fluffy cornbread, creating a flavor profile that’s unexpectedly harmonious.

Tip: For an extra kick, leave some seeds in the peppers or add a pinch of cayenne pepper to the batter.

Hungarian Wax Pepper and Shrimp Pasta

Spice up your pasta night with this vibrant Hungarian Wax Pepper and Shrimp Pasta, a dish that brings a delightful kick to your table.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 2 Hungarian wax peppers, thinly sliced
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp, Hungarian wax peppers, garlic, red pepper flakes, salt, and black pepper. Cook for 3-4 minutes until shrimp are pink and peppers are slightly softened.
3. Pour in chicken broth and lemon juice, stirring to combine. Simmer for 2 minutes to reduce slightly.
4. Add cooked linguine to the skillet, tossing to coat evenly with the sauce. Sprinkle with fresh parsley before serving.

The combination of spicy Hungarian wax peppers and succulent shrimp creates a pasta dish that’s bursting with flavor and just the right amount of heat.

Tip: For an extra touch of freshness, garnish with lemon wedges and additional parsley.

Hungarian Wax Pepper and Beef Stew

Warm up your kitchen with this hearty Hungarian Wax Pepper and Beef Stew, a dish that brings a little spice and a lot of comfort to your table.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 Hungarian wax peppers, seeded and sliced
• 2 cloves garlic, minced
• 1 tbsp sweet paprika
• 1 tsp caraway seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups beef broth
• 1 tbsp tomato paste
• 2 medium potatoes, peeled and cubed
• 1 cup diced tomatoes
• 1 tbsp all-purpose flour
• 1/4 cup sour cream (for serving)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion and Hungarian wax peppers. Cook until softened, about 5 minutes. Stir in garlic, sweet paprika, caraway seeds, salt, and black pepper, cooking for another minute until fragrant.
3. Return the beef to the pot. Add beef broth, tomato paste, potatoes, and diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until beef is tender.
4. In a small bowl, mix flour with 2 tbsp water to create a slurry. Stir into the stew to thicken. Cook for an additional 5 minutes.
5. Serve hot, garnished with a dollop of sour cream.

The combination of sweet paprika and Hungarian wax peppers gives this stew a distinctive warmth and depth, making it a standout dish for any gathering.

Tip: For an extra kick, leave the seeds in one of the Hungarian wax peppers.

Hungarian Wax Pepper and Goat Cheese Tart

This Hungarian Wax Pepper and Goat Cheese Tart is a vibrant, flavorful dish that brings a little spice and a lot of creaminess to your table, perfect for those who love a bold flavor profile.

Ingredients

• 1 pre-made pie crust
• 4 Hungarian wax peppers, thinly sliced
• 1 cup goat cheese, crumbled
• 3 eggs
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Roll out the pre-made pie crust into a 9-inch tart pan, pressing it into the edges. Prick the bottom with a fork and bake for 10 minutes, then set aside.
2. In a skillet over medium heat, add 1 tbsp olive oil and the thinly sliced Hungarian wax peppers. Sauté for about 5 minutes until they start to soften.
3. In a bowl, whisk together 3 eggs, 1/2 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in the crumbled goat cheese.
4. Spread the sautéed peppers evenly over the pre-baked crust. Pour the egg and cheese mixture over the peppers.
5. Bake at 375°F for 25-30 minutes, or until the filling is set and the edges are golden brown.

The combination of spicy Hungarian wax peppers and creamy goat cheese creates a delightful contrast that’s both sophisticated and comforting.

Tip: For an extra kick, leave the seeds in the peppers when slicing them.

Hungarian Wax Pepper and Lentil Salad

Bright and hearty, this Hungarian Wax Pepper and Lentil Salad brings a delightful crunch and a peppery kick to your table, perfect for those who love a salad with substance.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 2 Hungarian wax peppers, thinly sliced
• 1/2 red onion, finely diced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes, or until lentils are tender but not mushy. Drain any excess water and let cool slightly.
2. In a large bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper to create the dressing.
3. Add the cooked lentils, sliced Hungarian wax peppers, diced red onion, and chopped parsley to the bowl with the dressing. Toss gently to combine all ingredients evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The contrast of the tender lentils with the crisp peppers and the tangy-sweet dressing makes this salad a standout dish that’s as satisfying as it is vibrant.

Tip: For an extra layer of flavor, toast the lentils in a dry pan for a few minutes before boiling to enhance their nutty taste.

Hungarian Wax Pepper and Mushroom Risotto

Warm up your kitchen with this Hungarian Wax Pepper and Mushroom Risotto, a creamy dish that brings a little heat and a lot of comfort to your table.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 medium onion, finely chopped
• 2 Hungarian wax peppers, seeded and diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add onion, garlic, and Hungarian wax peppers, cooking until soft, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
3. Stir in Arborio rice, coating it with the oil and vegetables, and toast for 2 minutes.
4. Pour in white wine, stirring constantly until fully absorbed.
5. Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 20 minutes.
6. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan cheese, salt, black pepper, and red pepper flakes. Let sit for 2 minutes before serving.

The combination of spicy Hungarian wax peppers and earthy mushrooms gives this risotto a depth of flavor that’s both bold and comforting.

Tip: For an extra creamy texture, stir in a splash of cream or additional butter at the end.

Conclusion

We hope this roundup of 18 spicy Hungarian wax pepper recipes has inspired your next kitchen adventure! From sizzling stir-fries to zesty pickles, there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for later. Happy cooking!