Serves 3 as a main dish, 6 as a side dish.
6 colored sweet peppers
1 bunch chard, chopped
1 lb cooked chorizo
2 cups cooked rice
1 bunch chard, shredded
1 cup shredded sharp cheddar
Cilantro
1. Preheat oven to 450F. Cut the top off of each pepper and remove the seeds. Combine chard, chorizo, rice and cheese in a large bowl and toss a few times to combine.
2. Spoon some of the mixture into each pepper, lay onto a baking sheet or casserole dish, coat the outside of the peppers with olive oil, and bake for 30-40 minutes, until soft and blackened in places.
3. Remove from oven, sprinkle with chopped fresh cilantro, and serve.