Jarlsberg Stuffed Peppers

Holiday.Cook's picture

Oct. 24, 2011


Mushrooms 1 cup, chopped
Zucchini 1 cup, sliced & quartered
Onion 1/2 cup, chopped
Garlic 1 medium clove, minced
Salt 1 teaspoon
Basil 1/4 teaspoon, crushed
Cooked rice 1 cup
Jarlsberg cheese 2 cups, shredded
Boiling salted water 10 cups
Tomato sauce (optional)
Fresh basil for garnish



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.


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.


7) Sprinkle with fresh basil and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 12