Swiss Chard And Ricotta Stuffed Roasted Peppers Recipes

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SWISS CHARD AND RICOTTA CROSTATA



Swiss Chard and Ricotta Crostata image

Provided by Anne Burrell

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 19

2 cups all-purpose flour
1 cup grated Parmesan
1/2 cup mascarpone
Pinch kosher salt
Pinch cayenne pepper
1 stick cold butter, cut into pea-sized pieces
2 eggs
Extra-virgin olive oil
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch white Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
2 leeks, tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths
2 to 3 tablespoons water
Kosher salt
2 cups fresh ricotta
1 cup grated Parmesan
2 eggs
Pinch cayenne pepper
Egg wash: 1 egg beaten with 2 tablespoons water.

Steps:

  • Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly--what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.
  • Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
  • In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside.
  • Preheat the oven to 375 degrees F.
  • Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
  • Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a "free-form pie". Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
  • Serve hot or at room temperature.
  • What a delightful lunch!!!

ROASTED SWISS CHARD WITH FETA



Roasted Swiss Chard with Feta image

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.

Provided by XANDISMOM

Categories     Side Dish     Vegetables     Greens

Time 45m

Yield 4

Number Of Ingredients 6

1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
  • Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
  • Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
  • Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g

STIR-FRIED SWISS CHARD AND RED PEPPERS



Stir-Fried Swiss Chard and Red Peppers image

This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, they'll be tough.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, one pot, main course

Time 20m

Yield Serves three to four

Number Of Ingredients 14

1 tablespoon soy sauce (low-sodium if desired)
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
1 tablespoon peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound Swiss chard, preferably rainbow chard, stems trimmed, washed in two changes of water and cut crosswise in 1/2-inch strips
1 medium red bell pepper, cut in 1/4-by-2-inch julienne 1 cup julienne
1/4 cup thinly sliced scallions or minced red onion
1/4 cup coarsely chopped cilantro (optional)
Cooked quinoa, brown or red rice, or rice noodles for serving

Steps:

  • In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 3 grams

SWISS CHARD AND RED PEPPER GRATIN



Swiss Chard and Red Pepper Gratin image

The seasons for red peppers and Swiss chard overlap, with the chard beginning to come in while peppers are still piled high in farmers' market stalls. The two look beautiful side by side in the market and on the plate.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 12

1 generous bunch Swiss chard or 2 smaller bunches (about 1 1/2 pounds)
3 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, diced
2 plump garlic cloves, minced or pressed
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
3 ounces Gruyère cheese, grated (3/4 cup)
1/2 cup Arborio rice, cooked
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
2 tablespoons fresh or dry breadcrumbs

Steps:

  • Bring a large pot of generously salted water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the stalks, but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil add the chard leaves. Blanch for about 1 minute, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out water and chop medium-fine.
  • Preheat the oven to 375º F. Brush a 2-quart baking or gratin dish with olive oil.
  • Trim both ends off the chard stalks, then dice. Heat 2 tablespoons of the oil in a large, heavy nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the diced chard stalks, diced red pepper, and 1/2 teaspoon salt and cook, stirring often, for 5 to 8 minutes, until the vegetables are just tender. Add the garlic, stir together for a minute or so, until the garlic is fragrant, and stir in the chard. Stir together for 30 seconds to a minute, just to blend the mixture and coat the chard with oil. Season with salt and pepper, and remove from the heat.
  • Beat the eggs and milk together in a bowl. Stir in the chard mixture, the cheese, rice and thyme. Stir together, taste and add more salt and pepper if desired. Transfer to the baking dish. Sprinkle the breadcrumbs over the top and drizzle on the remaining oil.
  • Bake 40 to 45 minutes, until firm and browned on the top. Remove from the heat and cool for at least 10 minutes before serving. You can serve this warm or at room temperature.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 560 milligrams, Sugar 4 grams, TransFat 0 grams

SILVERBEET (SWISS CHARD) - OR SPINACH - AND RICOTTA TORTE



Silverbeet (Swiss Chard) - or Spinach - and Ricotta Torte image

This silverbeet - or spinach - and ricotta torte can be served as a side dish to a main meal or eaten on its own for brunch or lunch. It is equally good warm or cold: it depends on your preference. Generally considered to be more robust in flavour than spinach, as a cousin of spinach, silverbeet is one of the foods ranked as highest in its anti-oxidant content. Great news if you love recipes containing spinach and silverbeet! On the other hand, if spinach does not appeal to you, this is most probably not a recipe for you. I love spinach and I love the versatility that this recipe offers: a light at home meal, or part of an at home meal, and a tasty lunch to take to work. Adapted from a recipe in 'Colour Me Healthy' by Rita Erlich and Dr Alice Murkies, which focuses on the nutritional value of the ingredients in all the recipes included in the book.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

450 g spinach or 450 g baby spinach leaves
400 g ricotta cheese
6 tablespoons parmesan cheese, grated
3 eggs, lightly beaten
1 large onion, finely chopped
2 garlic cloves, peeled, crushed and finely chopped
3 tablespoons olive oil
1 sprig fresh tarragon, finely chopped
1/8 teaspoon nutmeg
salt & freshly ground black pepper

Steps:

  • Wash the silverbeet thoroughly and trim the stalks, or wash thoroughly the spinach or baby spinach leaves. Baby spinach leaves are so tender that I always leaves the stalks intact.
  • Bring water to the boil in a medium size saucepan, add a pinch of salt to taste and cook the silverbeet - or spinach - until the leaves have just wilted.
  • Drain the silverbeet - or spinach - in a colander, squeeze out as much moisture as possible, pat dry with kitchen paper, and then squeeze again.
  • When you are satisfied that the silverbeet - or spinach - is free of moisture, chop it finely and put aside.
  • Sauté the onion and garlic in 2 tablespoons of olive oil, until soft but not brown. Put aside to cool.
  • Mash the ricotta with a fork and whisk well.
  • Add the cooled onion and garlic and chopped silverbeet - or spinach.
  • Add the finely chopped tarragon.
  • Add the lightly beaten eggs.
  • Season to taste with salt, pepper and nutmeg.
  • Add the Parmesan and gently fold in all the ingredients.
  • Lightly grease a 9" springform pan with the remaining olive oil.
  • Transfer the mixture to the pan, and bake in a moderate oven for 50 minutes, or until cooked. The torte will cook like a cake, rising and pulling away from the edges of the pan once it is cooked.
  • Remove the torte from the oven and leave to cool for 10-15 minutes.
  • Release the torte from the springform pan and cut into wedges to serve.
  • Variations: Use a mixture of greens: spinach, silverbeet and endive. Use a mixture of ricotta and feta.
  • Chef's Note: Cooking time includes cooling time.

Nutrition Facts : Calories 260.5, Fat 19.5, SaturatedFat 8.1, Cholesterol 144.2, Sodium 328.3, Carbohydrate 8.1, Fiber 1.6, Sugar 2.3, Protein 14.2

STUFFED SWISS CHARD



Stuffed Swiss Chard image

Leaves ofSwiss chard, blancheduntil pliable and vibrant,make wrappers for parcels of a brown-rice filling enriched with ricotta;spoonfuls offresh tomato sauce givethe dish a garlicky nip.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 13

3 large bunches Swiss chard
Coarse salt
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 small leeks, white and pale-green parts only, trimmed, finely chopped, and well washed
6 medium scallions, white and pale-green parts only, thinly sliced crosswise
Freshly ground pepper
6 tablespoons pine nuts, toasted
3 cups cooked short-grain brown rice
1 1/4 cups finely grated aged provolone
6 tablespoons fresh ricotta cheese
3/4 cup fresh breadcrumbs
Fresh Tomato Sauce for Stuffed Swiss Chard

Steps:

  • Preheat oven to 400 degrees. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.
  • Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and breadcrumbs. Season with salt and pepper.
  • Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 by 5 inches. Spoon 1/3 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3-by-2-inch bundle. Repeat with remaining leaves and filling.
  • Transfer to a 9-by-13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS



Sauteed Swiss Chard with Mushrooms and Roasted Red Peppers image

Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.

Provided by BramptonMommyof2

Categories     Side Dish     Vegetables     Greens

Time 31m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 cup sliced fresh mushrooms
½ onion, finely chopped
3 cloves garlic, minced
1 bunch Swiss chard, chopped
½ roasted red pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
½ cup white wine

Steps:

  • Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g

SWISS CHARD WITH ROASTED PEPPER



Swiss Chard with Roasted Pepper image

Categories     Side     Broil     Vegetarian     Quick & Easy     High Fiber     Bell Pepper     Chill     Vegan     Chard     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 with enough for cannelloni

Number Of Ingredients 3

2 1/2 pound Swiss chard, washed well, the coarse stems removed and chopped coarse, and the leaves chopped coarse separately
1 red bell pepper, roasted and chopped coarse
2 tablespoons extra-virgin olive oil

Steps:

  • To roast peppers:
  • Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
  • In a kettle cook the chard stems in about 1/2 cup water, covered, over high heat for 5 minutes, add the chard leaves, and cook the chard, covered, stirring occasionally, for 5 minutes. Drain the chard well and in a bowl toss it with the roasted pepper, the oil, and salt and pepper to taste. Reserve 1 1/2 cups of the chard mixture, covered and chilled,, for making the cod cannelloni.

BAKED RIGATONI WITH RICOTTA, SWISS CHARD AND ITALIAN SAUSAGE RECIPE



BAKED RIGATONI WITH RICOTTA, SWISS CHARD AND ITALIAN SAUSAGE Recipe image

Provided by KathiecooksandRobeats

Number Of Ingredients 22

Sauce:
1 tbsp (15 mL) canola oil 500 g good-quality Italian sausage, mild or hot
1 onion, chopped
2 cloves garlic, chopped
1 tbsp (15 mL) chopped fresh thyme
1 tbsp (15 mL) chopped fresh rosemary
1 tsp (5 mL) dried oregano pinch or more of hot pepper flakes
few glugs of red wine
1 can (28 oz/796 mL) crushed tomatoes
small handful of cherry tomatoes, cut in half
1 tbsp (15 mL) honey
salt and pepper to taste
Filling:
1 500g tub of ricotta cheese (not low fat) 1 egg
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (60 mL) chopped fresh basil pinch hot pepper flakes
1 small onion, chopped
1 clove garlic, chopped
1 tbsp (15 mL) olive oil
1 bunch Swiss chard or spinach
chopped salt and pepper
3 cups (750 mL) shredded mozzarella

Steps:

  • 1. Cook pasta in a large pot of boiling salted water until it's still a little firm (about 7 minutes) - it will cook more in the oven. Drain, and set aside. 2. To make the sauce, heat a large saucepan over medium high heat. Add the oil. Squeeze the sausage out of the casings, and cook until no longer pink inside, breaking up with a wooden spoon. Add the chopped onion and garlic, herbs and red pepper flakes. Cook until the onions are translucent. 3. Add the glugs of wine, if you wish, let reduce for a bit, then add the crushed tomatoes, cherry tomatoes, honey and a little salt and pepper. Bring to a boil, stirring, then reduce heat to medium-low and simmer for about 30 minutes, stirring now and again. Adjust the seasonings. 4. Meanwhile, in a large bowl, mix together the ricotta, egg, Parmesan, basil and red pepper flakes. Heat a medium skillet over medium-high and add olive oil. Sauté the onion until translucent and then add the chard. Cook until soft. Let cool a bit, then add to the cheese mixture. To assemble: In a large, deep 3L casserole dish, lay down some sauce, then half noodles, then the ricotta filling, then remaining noodles, remaining sauce and finish with the mozzarella. Bake until cheese is bubbly and golden, about 25 minutes. Let sit 5 minutes before cutting. Serve with crusty bread and a big salad. Makes lots for 8.

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From tastykitchen.com


CHORIZO RICOTTA STUFFED PEPPERS - BECKY'S MINDFUL KITCHEN
3/4 cup homemade ricotta cheese recipe available under dairy recipes or organic ricotta from grassed cows; 1 cup organic sweet corn (cooked and cut off the cob; 1 cup chorizo- removed from casing and browned. Be picky about your pork and buy local whenever possible. Pork should be from pigs not fed any antibiotics and allowed outside access. Salt to taste
From beckysmindfulkitchen.com


SWISS CHARD LASAGNA RECIPE FROM CHEF GABE MCMACKIN
2022-06-24 How to Make Swiss Chard Lasagna. Spray the bottom of a 4″ foil casserole tray with cooking spray, then line with parchment. Spread a sheet of lasagna pasta along the bottom, trimming it to fit ...
From parade.com


RAVIOLI WITH SWISS CHARD AND RICOTTA | RICARDO
Filling. Meanwhile, in a large skillet over medium heat, soften the chard leaves in the butter until wilted. Season with salt and pepper. Transfer to a bowl. Stir in the remaining ingredients, except for the chard stems. Adjust the seasoning. Form the dough into balls of about 1 tbsp each. Roll each ball into a 3-inch (7.5 cm) disc.
From ricardocuisine.com


STUFFED PEPPERS WITH SPICY CREAMED SWISS CHARD RECIPE - FOOD
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 ...
From foodandwine.com


RICOTTA, SWISS CHARD, AND EGGPLANT STUFFED ROASTED PEPPERS
Sep 29, 2014 - After a long and slightly manic day, my Monday night could quite easily be described with this acronym: BOWGGL. In an effort to keep things real, I'll throw shame to the wind and decode that
From pinterest.com.au


STUFFED SWISS CHARD LEAVES RECIPE - THE SPRUCE EATS
2019-09-09 Add the carrot (s) and/or parsnip and the chard stems to the onion mixture and cook, stirring frequently until the vegetables are tender about 10 minutes total. Transfer the vegetables to a large mixing bowl. Add the rice and combine, then add the lamb and black pepper and mix to combine. Set aside. Wipe out the pan.
From thespruceeats.com


SWISS CHARD AND RICOTTA PIZZA RECIPE
Nov 5, 2013 - Instead of chard, you can substitute sautéed kale or spinach. Get the recipe for Swiss Chard and Ricotta Pizza.
From pinterest.ca


SWISS CHARD AND RICOTTA STUFFED ROASTED PEPPERS - LUNCH RECIPES
Swiss Chard and Ricott If you have kosher salt, ricotta cheese, butter, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Swiss Chard and Ricotta Stuffed Roasted Peppers, Tortelloni Stuffed With Swiss Chard, Prosciutto, And Ricotta, and Stuffed Peppers with Spicy Creamed Swiss Chard.
From fooddiez.com


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