Cheese Filled Peppers

READY IN: 50mins
Recipe by Andi of Longmeadow Farm

I prefer these vegetarian, but you can add the ground beef.

Top Review by kellsbella

I've been meaning to review this. I initially hunted you down because I love the way you photograph food! I was attracted to this recipe because meat was optional. Since my DIL is a vegetarian, I figured I'd stick a carton of mushrooms with a small onion in the food processor, and saute that. I drained it and proceeded with the recipe. Fantastic! Next time I did this for her, I was too lazy to go through all the rigamarole, so I just sautéed and drained a carton of sliced mushrooms, and followed the recipe. This was actually her preferred method. The ingredients are spot on, and the Jarlsberg cheese, while pricey, is a must! Thanks for the recipe....and your beautiful pics of food!

Ingredients Nutrition

Directions

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

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