Stuffed red peppers with baked sweet potato and swiss chard
More a summer dish this, with ripe tomatoes–but I had the chevre [goat’s cheese], needed to use it and it’s already the “Ides” of March today.
for the stuffed pepper
1 red pepper–carefully halved through the stem
2/3 tinned tomatoes for each half
1 garlic clove–thinly sliced
1 soft goat’s cheese–halved or quartered, depending on its size (it should fit snugly in the pepper half)
olive oil
salt and pepper
heat the oven to 180C/375F–medium
Place the pepper halves on a shallow oven tray–covered with foil.
Put three tomatoes, slivers of garlic, and half the chevre in each pepper half.
Drizzle over some olive oil and season well with salt and pepper.
for the sweet potato
1 medium sweet potato–pricked to avoid it bursting!
for the swiss chard
8oz/250gm swiss chard–leaves only, separated and washed
see post-–Light lunch for one–for how to cook it
Bake both the pepper halves and the sweet potato in the oven for about an hour.
When ready halve the sweet potato–one half for each plate.
A pepper half for each plate (careful not to spill too much of the juice).
Add a serving of the swiss chard.
Divide any juice left in the pan between the the plates.
Bon Appetit!
Robin Ellis 
I’m sure it was tasty and the colours are magnificent on the plate.
[…] Light lunch for two (via Robin Ellis) Posted on March 15, 2011 by concretecrissy| Leave a comment Stuffed red peppers with baked sweet potato and swiss chard More a summer dish this, with ripe tomatoes–but I had the chevre [goat's cheese], needed to use it and it's already the "Ides" of March today. for the stuffed pepper 1 red pepper–carefully halved through the stem 2/3 tinned tomatoes for each half 1 garlic clove–thinly sliced 1 soft goat's cheese–halved or quartered, depending on its size (it should fit snugly in the pepper half) oliv … Read More […]
This is a real gem and a regular treat chez nous. Tonight I sprinkled sesame seeds over the peppers before popping them in the oven. Mmm…
The pepper halves also freeze well. Freeze in tubs. Defrost in the fridge for several hours and then heat through in the oven.
As ever, thank you Robin
We nearly had this tonight! But settled for a whateverisleftinthecrisper soup. It was surprisingly good!
Question: the ingredients’ list says ‘2/3 tinned tomatoes for each half’ which I read as ‘2/3 of one tinned tomato’–this makes sense to me as a tinned tomato (at least in Paris) is rather large.
But then the directions say: ‘Put three tomatoes…in each pepper half.’
Is the ‘three tomatoes’ a typo ? Three tomatoes in half of a red pepper–well, the red pepper would be overwhelmed. Three tomatoes separated between the two halves ? Again, tinned tomatoes in Paris would overflow the edges of the red pepper.
Sorry to be a noodge.
The important thing, Clark, is not to crowd the pepper half. 1-2-3 toms or half tom–it depends on the size of the peppers. Good luck!
right, got it, thanks 🙂