Hungarian peppers are the stars of these recipes

Lighter and more delicate than bell peppers, Hungarian peppers are on the sweeter side, with none of the punch of a poblano.

Cut them up to add a subtle crunch to summer salads or stuff them with sautéed vegetables.

Simmered in fresh tomato stew or sliced and served raw, their flavour is versatile enough to work in a variety of favourite dishes.

Sweet and charming

Part of the Hungarian pepper's charm is that with its less-assertive taste and thinner flesh, it responds quickly to cooking on the grill.

Quartered and grilled until crisp-tender, the palm-sized pods gain a smoky sweetness that gives definition to chicken salad made with Hungarian paprika and small “riso'' or orzo (rice-sized pasta).

In Hungary, tolteni valo paprika (“peppers for stuffing'') serve as a great dish, brimming with multicoloured squash, sweet corn and mushroom.

Halve the peppers, being careful to leave the base and stems intact, and blanch until the peppers are tender but keep their shape.

Fill with sautéed vegetables, sprinkle with basil and breadcrumbs seasoned with dill and bake until golden brown. Serve on tomato basil sauce.

RECIPE

Tomato and pepper stew

• 1 tsp olive oil
• 1/2 cup meat, diced (1/4-inch dice)
• 2 cups yellow onion (1/2-inch dice), chopped
• 1 tbs Hungarian paprika
• 1 tsp salt or to taste
• 1-1/2 pounds (3 large) tomatoes, ripe, peeled and cut into wedges
• 1 pound (about 6) Hungarian peppers, stemmed, seeded and cut lengthwise into 1-inch strips
• 2 tsp parsley, chopped

In heavy skillet, heat olive oil over medium-high heat. Add diced meat and sauté until crispy, for 7 to 8 mins.

Remove meat with a slotted spoon and drain on paper towels.

Add onion to pan and sauté until edges begin to brown, for 3 to 4 mins.

Remove from heat and stir in paprika and salt. Add tomatoes and pepper strips to pan.

Cook over low heat until tomatoes break down and peppers become tender, stirring occasionally, for 25 to 30 mins. Add water if necessary to maintain consistency.

Stir meat into stew. Season and serve over rice, sprinkling parsley over each serving. Serves 4.

Nutrition in each serving: 124 calories; 5g protein; 20g carbohydrates; 6g fibre; 4g fat; 1g saturated fat; 5mg cholesterol; 704mg sodium.
Total time: 50 minutes

RECIPE

Hungarian pepper salad

Korozott is a Hungarian cheese spread.

• 2 cups cottage cheese
• 4 ounces cream cheese, softened
• 1 tbs onion, grated (with a box grater)
• 1/2 cup onion, chopped, divided
• 2-1/4 tsp Hungarian paprika, divided
• 2 tsp caraway seeds, divided, more for sprinkling
• 1-1/4 tsp salt, divided
• 2 chicken breasts (about 10 ounces each), boneless, skinless
• 2 cloves garlic, halved lengthwise
• 1/4 tsp black pepper
• Juice of 1/2 lemon
• 6 Hungarian green peppers, cored and seeded
• 1 tbs olive oil
• 1/2 cup small pasta (such as riso or orso)
• 2 cups chicken broth
• 1/4 cup white vinegar
• 2 tomatoes, ripe, diced into 1/2-inch pieces
• 1/4 pound green beans, blanched, cut into pieces
• 6 cups romaine, cut into 1-1/2-inch pieces
• 12 baguette slices, toasted, each 1/8-inch thick

To make korozott, process cottage cheese and cream cheese in food processor.

Add grated onion, 2 tsp paprika, caraway seeds and 3/4 tsp salt and pulse until just combined.

Cover and refrigerate. Rub chicken with garlic. Combine remaining paprika and salt with pepper in small bowl, rub over chicken breasts.

Grill chicken, about 12 to 15 mins or until thermometer inserted reads 160°C.

Drizzle with lemon juice. When cool, dice chicken into 3/4-inch pieces. Set aside. Grill pepper quarters over medium heat until crisp-tender.

When cool, halve each piece crosswise. Add oil and onion in saucepan and sauté until onion is tender, for 2 mins.

Stir in pasta and chicken broth; bring to boil. Simmer until pasta is tender and broth is absorbed. Drizzle pasta with vinegar and toss. Cool.

Add diced tomatoes, grilled peppers, chicken and green beans. Fold in romaine.

Spread 2 tsp korozott on to each baguette slice and sprinkle caraway seeds over each. Two toasts per serving.

Servings: 6
Nutrition in each serving: 332 calories; 29g protein; 38g carbohydrates; 7g fibre; 7g fat; 2g saturated fat; 58mg cholesterol; 405mg sodium
Total time: 1 hour, 15 minutes