Jarlsberg Filled Peppers (Jarlsbergfylt Paprika) from Norway

“Entered for safekeeping for ZWT. From Sons of Norway website, http://www.sofn.com/norwegian_culture/showRecipe.jsp?document=JarlsbergPeppers.html.”
READY IN:
44mins
SERVES:
4-6
YIELD:
8 stuffed half peppers
UNITS:
US

Ingredients Nutrition

  • 4 large green bell peppers or 4 large red bell peppers
  • 2 teaspoons coarse salt
  • 1 lb extra lean ground meat or 1 lb ground venison
  • 12 teaspoon Tabasco sauce
  • 12 teaspoon garlic salt
  • 12 teaspoon black pepper, coarsely ground
  • 1 lemon, juice of
  • 23 cup french breadcrumbs (1 1/2 dl)
  • 1 14 cups jarlsberg cheese, diced (3 dl)
  • 3 12 tablespoons butter
  • garlic salt, to taste

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Divide peppers in two horizontally; remove stem and seeds.
  3. Sprinkle the coarse salt on baking pan.
  4. Mix meat, Tabasco, garlic salt, pepper, lemon juice, crumbs, and half of Jarlsberg cheese.
  5. Divide evenly between the peppers.
  6. Top the peppers with remainder of the cheese.
  7. Melt butter, add garlic salt, and brush over the peppers.
  8. Place on top of coarse salt on baking sheet, and bake in 350·F (175·C) oven about 35 minutes.

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