Stuffed Peppers with Spicy Creamed Swiss Chard

Name: Stuffed Peppers with Spicy Creamed Swiss Chard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons curry powder; 6 garlic cloves, minced; 473 milliliters heavy cream; 2 larges jalapeños—halved, seeded and thinly sliced; 10 servings Olive oil; 1 large onion, coarsely chopped; 10 servings Salt and freshly ground pepper; 3 kilograms red or green Swiss chard, stems removed and reserved; 4 Tbsps unsalted butter; 237 milliliters water; 177 milliliters long-grain white rice; 10 mediums red or yellow bell peppers

Stuffed Peppers with Spicy Creamed Swiss Chard is a gluten free and vegetarian recipe with 10 servings. One portion of this dish contains about 8g of protein, 37g of fat, and a total of 472 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have bell peppers, garlic cloves, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Set aside 1/2 pound of the nicest chard stems; reserve the rest for another use. Bring 2 inches of water to a boil in a large stockpot.

Ingredients you will need

Swiss Chard

Water

Equipment you will use

Pot

Add the 1/2 pound of chard stems and cook until almost tender, about 4 minutes. Using tongs, transfer the stems to a plate to cool.

Ingredients you will need

Swiss Chard

Equipment you will use

Tongs

Add the chard leaves to the boiling water in batches, adding more as each batch wilts. When all the leaves have been added, cook for 1 minute.

Ingredients you will need

Swiss Chard

Water

Drain the chard leaves; let cool, then squeeze dry and coarsely chop.

Ingredients you will need

Swiss Chard

Cut the stems into 1-inch pieces.

Melt the butter in a large enameled cast-iron casserole.

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Butter

Add the onion and jalapeos and cook over low heat until softened, about 10 minutes.

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Onion

Add the garlic and cook, stirring, until fragrant, about 2 minutes.

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Garlic

Add the curry powder and cook, stirring, for 2 minutes longer.

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Curry Powder

Add the cream and simmer over moderately high heat until reduced to 3/4 cup, about 10 minutes.

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Cream

Remove from the heat and let cool to room temperature. Stir in the chard leaves and stems and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Swiss Chard

Meanwhile, in a small saucepan, cover the rice with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 12 minutes. Fluff the rice.

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Water

Rice

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Sauce Pan

Preheat the oven to 35

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Oven

Cut the tops off the bell peppers, leaving a 1/2-inch ring of pepper around each stem. Scoop out the seeds and ribs. Stand the peppers in a large baking dish or roasting pan and rub the skins with olive oil. Season the insides of the peppers with salt and pepper and spoon a scant 1/4 cup of rice into each one. Fill the peppers with the creamed chard and replace the tops; oil the tops.

Ingredients you will need

Salt And Pepper

Bell Pepper