Hungarian peppers

Ms. EC's flexible work schedule affords her the luxury of attending many of our local farmer's markets. She usually asks me (the cook), "What should I pick up?" to which I reply, "whatever looks good/cool/fun/tasty".

Today she returned from the Lincoln Square market with some Hungarian Peppers (in addition to some wonderful patty-pan squash).

I am a bit unfamiliar with these peppers. A bit of research tells me that they are "half-hot" and have a good peppery flavor. They're yellow and big enough to stuff.

Can anyone recommend some ideas for these besides stuffing them? What Hungarian dishes would normally include these peppers and in what manner?

Thanks,
EC

I have had them simply sauteed in olive oil as a side dish. They're very good that way. They also can be sliced into rings and used on salad (either raw or pickled.)