Jarlsberg Stuffed Peppers Recipe

Summary

Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Servings12Cuisine
CourseMethod
DishSpeciality
Main IngredientInterest Group

Ingredients

 Mushrooms1 Cup (16 tbs), chopped
 Zucchini1 Cup (16 tbs), quartered
 Onion1/2 Cup (16 tbs), chopped
 Garlic - 1 medium clove, minced
 Salt1 Teaspoon
 Basil1/4 Teaspoon, crushed
 Cooked rice1 Cup (16 tbs)
 Jarlsberg cheese - 2 cups, shredded
 Boiling water10 Cup (16 tbs), salted
 Fresh basil for garnish

Directions

GETTING READY
1) Cut peppers lengthwise into half. Remove seeds, stem and membrane. Wash inside and out. Cook peppers in boiling salted water for 5 minutes and drain.

MAKING
2) In a skillet, brown the meat, stirring to break into bits.
3) Add mushrooms, zucchini, onion, garlic, salt, and basil. Cook until vegetables are tender; stirring frequently. Remove from heat.
4) Stir in rice and 1 1/2 cups Jarlsberg cheese.
5) Lightly stuff pepper halves with this mixture. Place the hollowed side up on a greased baking dish. Spoon 1 1/2 cups tomato sauce over peppers, if desired. Cover and bake for 40 minutes at 350° F.
6) Uncover and add the remaining cheese. Bake for 5 more minutes.

SERVING
7) Sprinkle with fresh basil and serve.
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