green pepper
The Hungarian pepper: pale green to light yellow, thin-walled and mild with a slight bite, not the thick green bell pepper.
The pale, thin-walled Hungarian pepper, often sold as Hungarian wax pepper, can be found in Turkish, Eastern European and well-stocked supermarkets, and at markets in summer. It is juicier and more aromatic than a green bell pepper and usually mild, though individual pods can be slightly hot.
Substitute:
Pale Turkish sweet peppers (çarliston) come closest; green bell pepper works too, but tastes more bitter and grassy and stays firmer because of its thicker walls.
Used in
Jókai-bablevesHearty bean soup with smoked pork, paprika sausage and csipetke3 hPalóclevesHungarian soup of pork, green beans and sour cream90 minPaprikás csirkeHungarian chicken paprikash, braised tender in a velvety paprika-sour cream sauce75 minTöltött káposztaHungarian stuffed cabbage rolls with sauerkraut, smoked pork and sour cream3 hÚjházi-tyúkhúslevesGolden, clear hen soup with plenty of vegetables, mushrooms and vermicelli3 h