Beans-and-Greens Stuffed Peppers

Ingredients

• 1 pound Swiss chard
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• Kosher salt and freshly ground pepper
• 1 (15-oz.) can white beans, drained and rinsed)
• ¼ cup grated Parmigiano-Reggiano
• 1 teaspoon red-wine vinegar
• 4 small bell peppers, halved lengthwise, seeds removed
• ¾ cup grated fontina cheese

Directions

1. Roughly chop leaves of Swiss chard and thinly slice stems. In a large skillet, heat oil over medium-high. Add garlic and chard stems; season with salt and pepper. Cook, stirring, until fragrant, 1 minute.
2. Add 1/4 cup water to skillet; cover and cook until stems are tender, 5 minutes. Uncover and stir in chard leaves, white beans, Parmigiano-Reggiano, and vinegar. Remove from heat.
3. Preheat broiler, with rack 6 inches from heating element. Place peppers on a baking sheet, drizzle with oil, and season. Broil peppers, cut-sides down, until tender and charred in places, 10 to 12 minutes.
4. Remove from oven and stuff, cut-sides up, with bean mixture. Sprinkle 3/4 cup grated fontina over tops. Broil until cheese is melted, 1 to 2 minutes; serve.

https://www.marthastewart.com/1554718/beans-and-greens-stuffed-peppers