Stuffed Vegetables

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 medium zucchini
• 1 baby pumpkin
• 1 tbsp butter
• 1 medium onion (diced)
• 4 cups bread cubes
• milk
• 2 eggs (whisked)
• 2 cups grated Jarlsberg cheese (plus extra for garnish)
• 2 tbsp chopped flat-leaf parsley
• 2 tbsp chopped chives
• dried Thyme
• Salt

Instructions

1. 1.

   Halve the bell peppers, zucchini and pumpkin lengthwise, remove seeds. Season inside with salt and pepper.

2. 2.

   Sauté onion cubes in butter until soft and lightly browned.

3. 3.

   Combine onions with remaining ingredients into a uniform mixture and fill vegetable halves. Cover a casserole dish with foil and bake at 190°C for 40-50 minutes until vegetables are tender.

4. 4.

   Remove foil, sprinkle Jarlsberg cheese over the stuffed vegetables and bake another 15 minutes until cheese is golden and bubbling. Serve hot.