| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 17g | 8g | 21g |
| sugars | fibre | protein | salt |
| 3g | 4g | 11g | 0.5g |
Open the door to rich flavors and wholesome ingredients with the recipe I’m about to share— the Hungarian Wax Pepper and Potato Bake. This savory delight sends my taste buds on a whirlwind, blending the robust, earthy flavors of the Old World with a hint of my Latin-tinged passion for the culinary arts. Trust me, the kitchen is my dance floor, and this delectable dish is my perfectly choreographed paso doble.
A Twist of Tradition
Each ingredient in this recipe adds its own distinctive beat to the symphony of flavors, much like each dancer adds a unique element to a pulsating salsa beat. The Hungarian wax peppers bring a vivacious zing, while the potatoes offer a hearty base, paying homage to an authentic Spanish tortilla. My twist? The drizzle of olive oil and a sprinkle of paprika find common ground between my Cuban roots and the heart of Hungary.
Health Harmony
Beyond delighting your palate, the Hungarian Wax Pepper and Potato Bake contributes to your well-being. It’s quite a dance between pleasure and health! Potatoes are rich in fibre and vitamin C, while peppers are a vibrant source of antioxidants. Adding olive oil boosts the heart-health factor, and a hint of cheese gives a protein punch that helps keep you and your dancing feet satiated.
This dish, my dear gourmands, is a delicious companion to a fresh salad or complimentary to a mouthwatering Spanish-style roast chicken. Be it a midweek family dinner or a weekend gathering of friends, the Hungarian Wax Pepper and Potato Bake blends melody and rhythm for a meal everyone will love.
What You’ll Need
- 6 Hungarian wax peppers
- 2 large potatoes
- 1 tablespoon of olive oil
- 1 large onion
- 2 cloves of garlic
- 1 cup of cheddar cheese
- 1/2 cup of sour cream
- 1/2 cup of milk
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of paprika
- Fresh parsley for garnish
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven is heating, wash the Hungarian wax peppers and large potatoes under cold water.
Step Two
Chop the Hungarian wax peppers, onions and potatoes into small pieces. For the garlic, mince them finely.
Step Three
Heat the olive oil over medium heat in a large pan. Add the onions and garlic and sauté until the onions are translucent, normally this takes about 3-4 minutes.
Step Four
Add the chopped Hungarian wax peppers to the pan. Cook for 5-7 minutes until they are softened. Set it aside.
Step Five
In a large baking dish, layer the potatoes at the bottom. Spread the sautéed onions, garlic, and Hungarian wax peppers evenly over the potatoes.
Step Six
In a medium bowl, combine the cheddar cheese, sour cream, milk, salt, black pepper, and paprika. Stir until well combined.
Step Seven
Drizzle the cheese and cream mixture evenly over the potato and pepper mix. Make sure to cover all areas.
Step Eight
Place the baking dish in the preheated oven and cook for 50 – 60 minutes, or until the top is golden brown and the potatoes are cooked through. You can test the readiness of the potatoes by poking them with a fork.
Step Nine
Once cooked, remove the dish from the oven and let it cool for around 10 minutes. Garnish with fresh parsley before serving. It can be served warm or at room temperature. Enjoy your Hungarian Wax Pepper and Potato Bake!
