Jarlsberg Filled Peppers: A Taste of Norway

The first time I tasted Jarlsberg filled peppers was at a Sons of Norway lodge potluck in a small town in Minnesota. It wasn’t just the taste – the slightly salty, nutty Jarlsberg mingling with the savory ground meat and bright pepper – that made an impression. It was the feeling of community, of shared heritage, of warmth radiating from a room full of people connected by a love for their Scandinavian roots. The vibrant colors of the peppers, nestled on a table laden with krumkake and lefse, were a small beacon of joy on a cold autumn evening, and I’ve been making them ever since, bringing a little bit of that comforting Norwegian warmth to my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4-6
• Yield: 8 stuffed pepper halves
• Dietary Type: Not specified

Ingredients

• 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
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper, coarsely ground
• 1 lemon, juice of
• 2/3 cup french breadcrumbs (1 1/2 dl)
• 1 1/4 cups Jarlsberg cheese, diced (3 dl)
• 3 1/2 tablespoons butter
• Garlic salt, to taste

Equipment Needed

• Baking pan
• Mixing bowl
• Sharp knife
• Pastry brush (optional)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Make sure your oven rack is positioned in the center for even cooking.

2. Prepare the peppers: Carefully divide the bell peppers in half horizontally. Remove the stems and seeds, ensuring a clean cavity for the filling. A paring knife can be helpful for getting into those tight corners.

3. Salt the pan: Sprinkle the coarse salt evenly across the bottom of your baking pan. This prevents the peppers from sticking and adds a subtle, salty flavor to the base of the peppers as they bake.

4. Mix the filling: In a large mixing bowl, combine the ground meat (or venison), Tabasco sauce, garlic salt, black pepper, lemon juice, french breadcrumbs, and half of the diced Jarlsberg cheese. Mix thoroughly with your hands or a sturdy spoon until all ingredients are well incorporated.

5. Stuff the peppers: Divide the meat mixture evenly among the pepper halves, packing it gently but firmly into each cavity. Don’t overfill; leave a little space at the top for the cheese to melt.

6. Top with cheese: Sprinkle the remaining Jarlsberg cheese generously over the top of each filled pepper half. This cheese will melt into a beautiful golden crust.

7. Butter and season: Melt the butter in a small saucepan or in the microwave. Add garlic salt to taste to the melted butter. Using a pastry brush (or simply drizzling with a spoon), brush the garlic-infused butter over the top of the filled peppers. This adds flavor, richness, and helps the cheese brown beautifully.

8. Bake: Place the filled peppers on top of the coarse salt in the baking pan. Bake in the preheated oven for approximately 35 minutes, or until the peppers are tender and the cheese is melted and golden brown. Check for doneness by gently piercing the pepper with a fork; it should be easily pierced but still hold its shape.

Expert Tips & Tricks

• Cheese Variations: While Jarlsberg is traditional, feel free to experiment with other cheeses that melt well. Gruyere, Swiss, or even a sharp cheddar can add interesting flavor profiles.
• Breadcrumb Substitute: If you don’t have French breadcrumbs on hand, you can use regular breadcrumbs or even crushed crackers.
• Meat Alternatives: If you’re looking for a lighter option, you can substitute the ground meat with ground turkey or chicken. For a vegetarian version, try using a combination of cooked lentils, mushrooms, and walnuts.
• Pepper Color: While green and red peppers are mentioned, feel free to use yellow or orange peppers for a more colorful presentation.
• Make Ahead: The filling can be prepared a day ahead and stored in the refrigerator. This is a great time-saver if you’re entertaining. Just make sure to bring it to room temperature before stuffing the peppers.
• Preventing Soggy Peppers: Be sure to remove as much moisture as possible from the peppers after cutting them. You can pat them dry with a paper towel.

Serving & Storage Suggestions

These Jarlsberg filled peppers are delicious served hot straight from the oven. They make a wonderful main course alongside a simple salad or roasted vegetables. For a truly Norwegian-inspired meal, pair them with a side of boiled potatoes and a dollop of sour cream.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them, but for best results, bake them in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes, or until heated through. You can also freeze leftover peppers for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	354.5 kcal	N/A
Calories from Fat	205 g	58%
Total Fat	22.8 g	35%
Saturated Fat	14 g	70%
Cholesterol	64.7 mg	21%
Sodium	1471.5 mg	61%
Total Carbohydrate	24.1 g	8%
Dietary Fiber	3.8 g	15%
Sugars	5.9 g	23%
Protein	15.2 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Peppers: Add a pinch of red pepper flakes to the meat mixture for a little extra heat.
• Italian Twist: Substitute the French breadcrumbs with Italian seasoned breadcrumbs and add a teaspoon of dried oregano to the meat mixture.
• Mediterranean Flavors: Add chopped Kalamata olives, sun-dried tomatoes, and feta cheese to the filling.
• Low-Carb Option: Replace the breadcrumbs with almond flour and use cauliflower rice as a filler in the meat mixture.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded Jarlsberg cheese?
A: While pre-shredded cheese is convenient, dicing your own Jarlsberg will result in a better melt and texture. Pre-shredded cheeses often contain cellulose, which can prevent them from melting as smoothly.

Q: Can I use different types of ground meat?
A: Absolutely! Ground turkey, chicken, or even a plant-based ground meat substitute would work well. Just be sure to adjust the seasoning accordingly.

Q: How do I prevent the peppers from becoming too soft?
A: Avoid overfilling the peppers and ensure they are sitting on top of the coarse salt in the baking pan. This helps to elevate them slightly and prevent them from steaming in their own juices.

Q: Can I add vegetables to the filling?
A: Yes, you can add finely diced onions, carrots, or celery to the meat mixture for added flavor and nutrition. Just be sure to cook them slightly before adding them to the filling.

Q: What if I don’t have Tabasco sauce?
A: You can substitute with another hot sauce or a pinch of red pepper flakes. The Tabasco adds a subtle tang, but it’s not essential to the recipe.

Final Thoughts

These Jarlsberg filled peppers are more than just a recipe; they’re a taste of Norwegian heritage and a comforting reminder of shared meals and warm gatherings. I encourage you to try this recipe and experience the delightful combination of flavors and textures for yourself. Whether you stick to the traditional recipe or experiment with variations, I hope you enjoy creating this dish and sharing it with your loved ones. Don’t hesitate to leave a comment and share your experience or any creative twists you add! Skål!