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 