I would wager they are in fact what I only know as "Hungarian hot cherry peppers" then, especially since you are not too far away from there. I really like them- they don't taste like much really, but they have a truly RIPPIN dry heat without packing any of the "pain" that comes from the hotter peppers such as Habaneros, plus they have a nice thick flesh so they hold their form very well for stuffing.
I hope you find a fun way to make use of them!