Stuffed fall vegetables with Jarlsberg®

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Stuffed fall vegetables with Jarlsberg®

Output: 4 portions


  • 1 red pepper
  • 1 yellow pepper
  • 1 medium-sized zucchini
  • 1 baby squash
  • 1 tbsp. butter
  • 1 medium onion, diced
  • 4 C bread cubes
  • ½ C milk
  • 2 eggs, beaten
  • 2 C coarsely grated Jarlsberg®, plus more for garnish
  • 2 tbsp. chopped Italian parsley
  • 2 tbsp. chopped chives
  • ½ tsp. dried thyme
  • salt and pepper to taste


Cut each vegetable in half lengthwise and remove the core and seeds. Season the insides with salt and pepper. Sauté the onion in the butter until soft and lightly coloured. Mix the onion together with the remaining ingredients and stuff this mixture into the vegetables. Bake in a foil-covered casserole at 375º F for 40-50 minutes, or until the vegetables are soft. Remove the foil, top with the remaining Jarlsberg®, and bake a further 15 minutes, or until the cheese is browned and bubbling.