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1
Cut the tops away from the peppers and gently remove the seeds and membranes.
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2
Set aside.
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3
Bring a large pot of water to a boil, salt generously and add the chard leaves.
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4
Blanch 1 minute, until just tender, and transfer to a bowl of cold water.
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5
Drain, squeeze out water and chop medium-fine.
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6
You should have about 1 cup.
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7
Heat 1 tablespoon of the olive oil in a large skillet or saucepan and add the garlic.
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8
Cook, stirring, until fragrant, about 30 seconds, and stir in the chard.
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9
Stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper.
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10
Stir in the rice, toss, together, and remove from the heat.
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11
Transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil.
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12
Season to taste with salt and pepper.
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13
Spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet.
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14
Mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan.
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15
Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender.
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16
Remove the lid and allow to cool in the pan.
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17
Transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.
