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1
Preheat the oven to 350 degrees F.
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2
Cut out the stems from peppers and discard.
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3
Remove the seeds and clean out the white ribs.
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4
Season them inside with salt and pepper.
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5
Rub the outsides of the peppers with vegetable oil and place them, stem side down, onto a baking sheet.
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6
Bake them for 30 minutes, or until the skins are wrinkled and slightly charred.
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7
Remove the peppers from the oven and put them into a large bowl.
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8
Cover the bowl with plastic wrap and let them steam until they are cool enough to handle, about 10 minutes.
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9
Peel the skin from the peppers, making sure to keep them whole, and set aside.
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10
While the peppers are baking and steaming, make the pesto: Bring a large pot of water to a boil.
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11
Have a bowl of ice water ready.
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12
When the water is boiling, add the basil leaves.
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13
After 5 seconds (yes, 5 seconds) remove the basil and immediately put it into the ice water.
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14
(This will keep the pesto green.)
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15
When it is cold, drain the basil and squeeze out any excess water.
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16
Put the basil into a food processor or blender and add the pine nuts, cheese, and garlic.
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17
Turn on the processor and slowly add the olive oil until the mixture is smooth.
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18
Refrigerate until ready to use.
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19
In a large skillet over high heat, melt 2 tablespoons of the butter.
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20
Cook the eggplant until beginning to soften, about 5 minutes.
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21
Add the onions and cook until softened and lightly browned, about 10 minutes more.
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22
Transfer them to a cutting board, let them cool a bit, and chop them finely with a knife.
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23
Add 1 tablespoon butter to the same pan over medium-high heat.
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24
When it is melted, add the Swiss chard, cover the pan, and let the chard wilt for about 1 minute.
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25
Transfer the chard to a bowl.
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26
Add the vegetables, ricotta, 1 tablespoon of the pesto, and season with salt and pepper.
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27
Mix well, taste, and adjust the seasoning.
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28
Stuff this mixture into the peppers, being careful to keep them whole.
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29
Place them on their sides into a lightly buttered baking dish.
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30
Sprinkle each pepper evenly with bread crumbs and bake until the tops are golden brown, about 10 minutes.
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31
Serve immediately garnished with extra pesto.
