Home > Heirloom Vegetable Seeds > Pe-T > Pepper Heirloom Seeds > Sweet Peppers > Hungarian Yellow Sweet Wax Pepper

Hungarian Yellow Sweet Wax Pepper

Sign in to rate

Market price: $2.75
Our price: $2.49

Quantity 242 item(s) available
add to wishlist

Hungarian Yellow Sweet Wax Pepper (65 days)

Hungarian Wax Peppers are a creamy-yellow translucent color, very similar to the Banana Wax Pepper.

However, these two peppers differ in heat, color and size.

The Hungarian Wax has a thin skin with a thick flesh due to its immaturity. Picked at an immature stage, the Hungarian Wax Pepper is yellow and has a sweet hot flavor varying from warm to moderately hot.

During the 65 day Hungarian Wax Pepper maturing stage the color changes to an orange-red and the heat rises to an almost inedible intense heat while keeping its sweetness.

Although the pepper can be eaten at any stage, the Hungarian Wax Pepper is most popular in the yellow stages.

This pepper is traditionally pickled or made into yellow mole sauces.

Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region .  CA, FL, TX

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


¼" 110-130 75-85° 7-10 24" 12-18" 40 lb. Full

Planting Tips for Heirloom Sweat Peppers:

Start these vegetable seeds indoors about 6-8 weekds before your last frost date.  Be sure to keep them in a warm place so that the soil temperature stays above 75°.  Young heirloom pepper plants like it to stay warm and will develope well if kept happy.

Only transplanted after the heirloom pepper seedlings have shown several sets of their true leaves and only once you are sure the outside soil temperature is consistently above 65°. 

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.



4 bell peppers (halved, seeded, and sliced thickly)
3 Tablespoons olive oil
7 fl oz white wine or balsamic vinegar
2 Tablespoons sugar

Heat olive oil in a pan
Add peppers and stir occasionally on low heat for 15 - 20 minutes.  Season the peppers lightly with salt.
Remove the peppers, leaving only the juices still in the pan,  and set them aside.
Turn the pan up to medium heat and add the vinegar.  Stir in the sugar then continue stirring until the vinegar has almost evaporated.
Return the peppers to the pan and cook for 2 minutes.
Serve warm.

Makes 6-8 Servings
4 bacon strips
½ yellow onion, finely chopped
24 (3-inch) baby beby bell peppers (we reccomend little bells peppers or Itlaian pepperoncini)
½ cup grated Parmesan cheese
½ cup ricotta cheese
½ cup toasted breadcrumbs
¼ cup chopped fresh parsley
a chopped jalapeno or two to the filling if you still want some heat
Preheat the oven to 350°F.
Heat a large skillet over high heat. Fry the bacon for about 3 minutes, then flip and fry until crisp to your liking, about 2 minutes. Drain the bacon on paper towels and reserve 1 tablespoon of the bacon grease in the skillet.
Reduce the heat to medium and add the onion. Cook until the onion is soft and translucent, 2 to 3 minutes. Remove from heat and let cool while you prepare the remaining ingredients.
Cut the top ½ inch off the peppers, reserving the tops, then cut the bottom ½ inch so they stand upright (don’t worry if you make a hole in the bottom). Scrape out and discard the seeds, then arrange the peppers evenly on a large rimmed baking sheet.
Crumble or chop the bacon into fine bits. In a medium bowl, combine the bacon, onion, Parmesan, ricotta, breadcrumbs, and parsley. Heap the filling into each pepper with a small spoon and cover with the reserved tops. Try to press as much of the filling down as possible toward the bottom of the peppers so they don’t become top heavy and tip over. Roast until the peppers begin to soften, 15 to 20 minutes.
This recipe was provided by The CSA Cookbook by Linda Ly.  This cookbook is your go to for "no waste recipes for cooking your way through a community supported agriculture box, farmers market, or backyard bounty".  It features a plethora of vegetable recipes for each season.
: *
: *
: *

Product rating

Sign in to rate

Customer Reviews

There have been no reviews for this product.

Add your review here

: *
: *
Type the characters you see in the picture: