Sweet peppers seem destined for stuffing, given their shape and hollow interior. There are all kinds of delightful sweet peppers available, in every color and size. I found some diminutive, colorful Gypsy peppers at the market one day and came up with this dish, which actually qualifies as dainty and delicate.
day-old French bread
Creamed Chard with Walnut-Breadcrumb Topping
The Swiss chard here turns silky when cooked. Add the nuts, and you’ve got an interesting side dish (textures, flavors!) that pairs well with any holiday meal.
