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Ingredients

• 4 large red bell peppers
• Kosher salt
• Freshly ground black pepper
• Vegetable oil, for rubbing the peppers
• 3 tablespoons unsalted butter, plus more for the baking dish
• 4 cups diced eggplant
• 2 cups sliced onion
• 1 pound fresh Swiss chard, cleaned and roughly chopped
• 1 cup ricotta cheese
• 1/2 cup dry bread crumbs

For the Pesto:

• 1/2 pound fresh basil, leaves picked
• 1/2 cup pine nuts, toasted
• 1/4 cup grated Parmesan
• 3 garlic cloves
• 1/2 cup extra-virgin olive oil

Description

Food Network Invites You To Try This Swiss Chard And Ricotta Stuffed Roasted Peppers Recipe.

Food Network