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!
- 4 large red bell peppers or 4 large green bell peppers
- 2 teaspoons coarse salt
- 1 lb ground beef (optional)
- 1⁄2 teaspoon Tabasco sauce
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon pepper, coarsely ground
- 1 lemon, juice of
- 2⁄3 cup breadcrumbs
- 1 1⁄4 cups jarlsberg cheese, diced or 1 1⁄4 cups swiss cheese
- 3 1⁄2 tablespoons butter
- 1 1⁄2 teaspoons garlic salt
Directions See How It's Made
- Preheat oven to 350 degrees.
- Divide peppers in two, remove stem and seeds. Sprinkle the coarse salt on baking pan.
- Mix meat, Tabasco, garlic salt, pepper, lemon juice, crumbs, and half of Jarlsberg cheese.
- Divide evenly between the peppers.
- Top the peppers with remainder of the cheese.
- Melt butter, add garlic salt, and brush over the peppers.
- Place on top of coarse salt on baking sheet, and bake in 350·F (175·C) oven about 35 minutes.