4 lg. green bell peppers
3/4 lb. ground beef
1 c. chopped mushrooms
1 c. sliced and quartered zucchini
1/4 c. chopped onion
1/2 med. clove garlic, minced
1/2 tsp. salt
1/4 tsp. basil
1/4 c. cooked rice
1 1/2 c. shredded Jarlsberg cheese
1 c. tomato sauce (optional)

Preheat oven to 350 degrees. Cut peppers in half lengthwise, remove stems, seeds and membranes. Rinse peppers and cook in boiling water for 5 minutes. Drain and set aside. In large skillet, brown beef.

Add mushrooms, zucchini, onion, garlic, salt and basil. Cook until vegetables are tender. Remove from heat. Stir in rice and 1 cup cheese. Lightly stuff pepper halves with beef mixture.

Place cut side facing up in a greased shallow baking dish. Spoon tomato sauce over peppers if desired. Cover and bake for 40 minutes. Uncover, sprinkle with remaining 1/2 cup cheese and bake 5 minutes longer until cheese is melted. Remove from oven and serve. 4 to 6 servings.