• Preheat the oven to 375℉ (190℃).

Prep the Peppers

• Trim & Clean: Cut about ¼-inch off the top of each bell pepper to remove the stem. Scoop out the seeds and membranes, then rinse the inside.
• Slice: Cut each pepper in half lengthwise.

Blanch the Peppers

• Boil Water: Fill a 3-quart pot halfway with water and bring it to a boil.
• Blanch: Add the pepper halves to the boiling water and cook for 3 minutes.
• Drain & Season: Use tongs to remove the peppers and place them on a clean kitchen towel. Sprinkle ⅛ teaspoon of salt inside each half, then flip them over to drain excess water.

Prepare the Filling and Bake

• Cook the Vegetables: Heat oil in a 10-inch skillet over medium-high heat. Add onions and cook for 2 minutes, stirring occasionally. Stir in garlic and cook for 30 seconds.
• Brown the Meat: Add ground beef, Italian seasoning, ¼ teaspoon of kosher salt, and pepper. Cook, breaking up the meat, until browned, about 3 minutes.
• Add Greens: Stir in Swiss chard (or your choice of greens) and cook, stirring frequently, for 1 minute until slightly wilted.
• Add Tomatoes: Stir in either the canned diced tomatoes with half of the juice from the can or a chopped fresh tomato. Add ¼ teaspoon of kosher salt. Cook for 1 more minute, stirring frequently.
• Stir in Cheese: Remove the skillet from heat and mix in half of the cheese.
• Fill the Peppers: Spoon the meat mixture into the pepper halves and place them in a lightly greased 6×8-inch baking dish or two 5×5-inch baking dishes.
• Top & Bake: Sprinkle the remaining cheese over the peppers, cover with foil, and bake for 15 minutes.
• Serve & Enjoy: Let the stuffed peppers cool for a few minutes before serving. Enjoy them as they are or with a favorite side dish.

  Pro Tip: If the cheese isn’t fully melted after baking, remove the foil and return the dish to the oven for 5 more minutes until the cheese is melted.