The Food and Wine Hedonist

leave your inhibitions at the door

Farmers Market Adventures – Hungarian Peppers

I haven’t done a Farmers Market post in a while, but it doesn’t mean I haven’t been going. Quite the contrary. When it comes to the Market, I’m as inevitable as taxes and… and… people complaining about taxes on Facebook in an election year.

It looks to be pepper season and I picked up these Hungarian peppers for two bucks.

I can assure you they are way tastier than that crappy Trader Joe’s wine for the same price.

I did a quick Googly search and saw that common preparations are to put them in salads or stuff them with cheese or meat. A salad seemed kind of boring to me and stuffing them seemed would’ve taken too much time and effort – I had some Olympics to watch. Since I already had the grill fired up, I figured I’d try them that way. I tossed them in some olive oil and then put them directly on the grill for a few minutes. When they were done, I grated some Manchego cheese over them and served immediately.

Fantastic! The peppers are only slightly hot and the cheese added some saltiness and richness to balance things out. Definitely worth a shot.

For those of you need to see this in regular recipe form –

Grilled Hungarian Peppers

– a pint of Hungarian peppers

– some olive oil

– Manchego cheese

1 – Get a grill fired up.

2 – Toss the peppers around in a bowl with some olive oil

3 – Put them directly on the grill for a few minutes.

4 – Remove from grill and grate Manchego cheese over the peppers

5 – Serve immediately.

Did you catch that?

About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

10 comments on “Farmers Market Adventures – Hungarian Peppers

  1. seasonedwithsarcasm
    August 22, 2012

    I may have to try your version of these for the hubs. I usually cut them in half, seed them, douse then in olive oil and cheese and then put them under the broiler until the cheese is bubbly and browning. They are pretty good stuffed with a meatloaf mixture too….I usually have a surplus of these each year from our garden so I’ll stuff a huge tray and freeze them up. Great for unexpected guests as an appetizer! Thanks for sharing!

  2. The Byronic Man
    August 22, 2012

    Ah, peppers and cheese. Okay, anything and cheese, but especially peppers and cheese…

  3. talkavino
    August 22, 2012

    That sounds great! Love peppers on the grill, especially when you slow roast them – they develop so much flavor – and it is still quick and easy!

    • thefoodandwinehedonist
      August 22, 2012

      The Manchego really added a lot to it. That’s what I had on hand, so I got really lucky with the combination. Thanks for stopping by!

  4. putneyfarm
    August 22, 2012

    Looks good to us…sometimes simple is best…

  5. Christian Reyes
    August 23, 2012

    The stuffed peppers were one of my favorite foods over in Budapest. Grilling them sounds fire, but you should definitely try stuffing them in this post-Olympic void.

  6. Pingback: What Can You Do With Grilled Veggies? « jovinacooksitalian

  7. Pingback: Farmers Market Adventures – Jingle Bells Rock! « The Food and Wine Hedonist

  8. Anonymous
    December 18, 2012

    Bonjour, j’aimerais savoir si vous pourriez me donner le nom et l’adresse de l’exploitant chez qui vous avez ramassez les poivrons car nous sommes une troupe de pionniers cherchant un job saisonnier en Hongrie. D’avance merci !

    January 17, 2014

    Decide the breed of dog you want to cultivate. Unusual
    for any fish species, with thhe females, as they get older,
    their ssex can change to male. I put a small amount of water
    in a plastic cup and quietly stood in front oof my dog,
    without saying a word.

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This entry was posted on August 22, 2012 by in Ann Arbor, Cooking and tagged , , , , , .
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