Stuffed Hungarian Hot Peppers


Preheat oven to 375°F. Wash the peppers, split in half lengthwise, and remove the seeds. In a bowl, combine the sausage, cheese and pepperoni. Stuff the pepper halves and place in a baking dish. Pour the desired amount of marinara on top of the peppers. Bake until the cheese is bubbly.


  • 16 Hungarian Hot Wax peppers
  • 1/2 lb hot italian sausage
  • 1 stick pepperoni, ground
  • Smoked provolone cheese, grated
  • 1 jar marinara sauce