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Stuffed Peppers with Spicy Creamed Swiss Chard

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slideshow Delicious, Quick Side Dishes

  • Servings: 10

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  • 6 pounds red or green Swiss chard, stems removed and reserved
  • 4 tablespoons unsalted butter
  • 1 large onion, coarsely chopped
  • 2 large jalapeños—halved, seeded and thinly sliced
  • 6 garlic cloves, minced
  • 2 teaspoons curry powder
  • 2 cups heavy cream
  • Salt and freshly ground pepper
  • 3/4 cup long-grain white rice
  • 1 cup water
  • 10 medium red or yellow bell peppers
  • Olive oil


  1. 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. 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. 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. Drain the chard leaves; let cool, then squeeze dry and coarsely chop. Cut the stems into 1-inch pieces.
  2. Melt the butter in a large enameled cast-iron casserole. Add the onion and jalapeños and cook over low heat until softened, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the curry powder and cook, stirring, for 2 minutes longer. Add the cream and simmer over moderately high heat until reduced to 3/4 cup, about 10 minutes. Remove from the heat and let cool to room temperature. Stir in the chard leaves and stems and season with salt and pepper.
  3. 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.
  4. Preheat the oven to 350°. 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. Bake for about 1 hour, or until the peppers are tender and the filling is hot.

Make Ahead

The stuffed peppers can be refrigerated overnight. Bring to room temperature before baking.

Contributed By Photo © Dana Gallagher Published November 2000

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