• Main
  • Recipes
  • Swiss Chard and Ricotta Stuffed Roasted Peppers Recipe

Swiss Chard and Ricotta Stuffed Roasted Peppers Recipe

Posted by
Rate It!
Swiss Chard and Ricotta Stuffed Roasted Peppers
Add your photo!
Ingredients
15
Count
Nutrition
748
Calories
Total time
85
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Cut out the stems from peppers and discard. Remove the seeds and clean out the white ribs. Season them inside with salt and pepper. Rub the outsides of the peppers with vegetable oil and place them, stem side down, onto a baking sheet. Bake them for 30 minutes, or until the skins are wrinkled and slightly charred. Remove the peppers from the oven and put them into a large bowl. Cover the bowl with plastic wrap and let them steam until they are cool enough to handle, about 10 minutes. Peel the skin from the peppers, making sure to keep them whole, and set aside.
  3. While the peppers are baking and steaming, make the pesto: Bring a large pot of water to a boil. Have a bowl of ice water ready. When the water is boiling, add the basil leaves. After 5 seconds (yes, 5 seconds) remove the basil and immediately put it into the ice water. (This will keep the pesto green.) When it is cold, drain the basil and squeeze out any excess water. Put the basil into a food processor or blender and add the pine nuts, cheese, and garlic. Turn on the processor and slowly add the olive oil until the mixture is smooth. Refrigerate until ready to use.
  4. In a large skillet over high heat, melt 2 tablespoons of the butter. Cook the eggplant until beginning to soften, about 5 minutes. Add the onions and cook until softened and lightly browned, about 10 minutes more. Transfer them to a cutting board, let them cool a bit, and chop them finely with a knife. Add 1 tablespoon butter to the same pan over medium-high heat. When it is melted, add the Swiss chard, cover the pan, and let the chard wilt for about 1 minute. Transfer the chard to a bowl. Add the vegetables, ricotta, 1 tablespoon of the pesto, and season with salt and pepper. Mix well, taste, and adjust the seasoning. Stuff this mixture into the peppers, being careful to keep them whole. Place them on their sides into a lightly buttered baking dish. Sprinkle each pepper evenly with bread crumbs and bake until the tops are golden brown, about 10 minutes. Serve immediately garnished with extra pesto.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 748.2 Kcal (3133 kJ)
Calories from fat 546.74 Kcal
% Daily Value*
Total Fat 60.75g 93%
Cholesterol 59.76mg 20%
Sodium 500.66mg 21%
Potassium 1210.35mg 26%
Total Carbs 37g 12%
Sugars 12.72g 51%
Dietary Fiber 9.89g 40%
Protein 18.86g 38%
Vitamin C 169.1mg 282%
Vitamin A 3.1mg 102%
Iron 56.1mg 312%
Calcium 415.3mg 42%
Amount Per 100 g
Calories 125.08 Kcal (524 kJ)
Calories from fat 91.4 Kcal
% Daily Value*
Total Fat 10.16g 93%
Cholesterol 9.99mg 20%
Sodium 83.7mg 21%
Potassium 202.35mg 26%
Total Carbs 6.19g 12%
Sugars 2.13g 51%
Dietary Fiber 1.65g 40%
Protein 3.15g 38%
Vitamin C 28.3mg 282%
Vitamin A 0.5mg 102%
Iron 9.4mg 312%
Calcium 69.4mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 19.2
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top