Mexican Cheese Stuffed Hungarian Wax Peppers


6 – 8 large Hungarian wax peppers
1 clove garlic, minced
8 ounces Queso Fresco
1/4 cup crumbled Añejo or Cotija
1/2 teaspoon salt
1 large egg, beaten
2 teaspoons chopped fresh parsley or cilantro
Cooking spray or vegetable oil


Preheat oven to 350°F.

Cut tops off peppers and set aside. Slit the peppers down one side with a sharp knife. Remove seeds and membranes using a small spoon or knife.

Place garlic, cheeses, egg, and cilantro in food processor bowl and process until combined. Do not over process.

Open peppers and stuff with cheese mixture. Place tops back on.

Line a baking sheet with foil and spray lightly with cooking spray. Place peppers in a single layer on baking pan and lightly brush with oil.

Bake 35-45 minutes, until golden and the cheese is melted and bubbly.