Source: Barbara Rolek,,  01/13/17


12 Hungarian wax peppers, seeds, and pith removed, tops reserved
1 pound dry curd cheese or farmer’s cheese or ricotta
1/2 cup grated Parmesan cheese
2 large beaten eggs
1 teaspoon salt
1 teaspoon chopped fresh parsley
2 cloves minced garlic
1 tablespoon neutral oil like canola or vegetable


Heat oven to 350 F. Line a baking pan with foil and lightly coat with cooking spray. Prepare peppers and set aside.
In a food processor, blend dry curd cheese or farmer’s cheese or ricotta cheese until smooth. Add Parmesan cheese, eggs, salt, parsley and garlic and mix until well combined. Do not over blend.
Stuff peppers. Place tops on. Place stuffed peppers in a single layer in the pan. Sprinkle with oil and bake 35 to 45 minutes or until golden and the cheese is melted and bubbly.
Serve with a side salad and crusty bread if desired.