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.