Jarlsberg Filled Peppers (Jarlsbergfylt Paprika) From Norway

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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Nutrient	Quantity
Total fats	27.5174 g
Protein	99.2785 g
Carbohydrates	14.8968 g
Energy	706.8849 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2705 g
Water	361.5157 g
Aspartic acid	0.884 g
Calcium, Ca	761.6773 mg
Lutein + zeaxanthin	5.7068 g
Fiber, total dietary	5.2972 g
Carotene, beta	3.6975 g
Niacin	8.1148 mg
Vitamin A, RAE	137.93 g
Arginine	1.39 g
Riboflavin	0.9508 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.0352 g
Glutamic acid	2.1015 g
Sodium, Na	347.4357 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1445 g
Total lipid (fat)	27.5174 g
Manganese, Mn	0.9129 mg
Fructose	0.0026 g
Proline	0.443 g
Fatty acids, total saturated 16:0	2.6689 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.0002 g
Choline, total	295.0224 mg
Sugars, total	0.1178 g
Serine	0.5145 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	1.2226 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.629 mg
Selenium, Se	76.2343 g
Ash	8.1298 g
Fatty acids, total saturated 18:1 undifferentiated	9.7346 g
Pantothenic acid	0.3889 mg
Phenylalanine	0.5007 g
Copper, Cu	1.9996 mg
Betaine	0.1024 mg
Thiamin	1.2206 mg
Retinol	136.0003 g
Methionine	0.3098 g
Iron, Fe	7.8026 mg
Carbohydrate, by difference	14.8968 g
Phosphorus, P	1213.3256 mg
Folate, total	120.1315 g
Tocopherol, gamma	0.0754 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.23 g
Alanine	0.4959 g
Cholesterol	226.6672 mg
Valine	0.5287 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	11.0038 g
Glycine	0.6456 g
Carotene, alpha	0.1822 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	0.0724 g
Zinc, Zn	6.9856 mg
Isoleucine	0.4063 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	11.8316 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.7278 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	495.7716 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	120.1315 g
Tryptophan	0.2055 g
Vitamin C, total ascorbic acid	2.3408 mg
Phytosterols	1.058 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.3972 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	2.3358 g
Fatty acids, total saturated	4.1224 g
Histidine	0.2769 g
Fatty acids, total monounsaturated	9.9246 g
Threonine	0.3908 g
Folate, food	120.1315 g
Cryptoxanthin, beta	1.1708 g
Vitamin E (alpha-tocopherol)	2.2853 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	143.3867 mg
Lysine	0.3026 g
Potassium, K	1281.3975 mg
Cystine	0.1906 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Salt	2 teaspoons	0	0	0
Butter	3.5 tablespoons	299.25	13.7498	25.2
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
green bell pepper	4	403.4676	0	2.2667
garlic salt	0.5 teaspoon	403.4676	0	2.2667
jarlsberg cheese	1.25 cups	403.4676	0	2.2667
tabasco sauce	0.5 teaspoon	403.4676	0	2.2667
extra meat venison	1 lb	403.4676	0	2.2667
french breadcrumb	0.66 cup	403.4676	0	2.2667