Swiss Chard with Roasted Pepper

Directions

1. 1
   Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened.
2. 2
   (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.)
3. 3
   Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle.
4. 4
   Peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
5. 5
   In a kettle cook the chard stems in about 1/2 cup water, covered, over high heat for 5 minutes, add the chard leaves, and cook the chard, covered, stirring occasionally, for 5 minutes.
6. 6
   Drain the chard well and in a bowl toss it with the roasted pepper, the oil, and salt and pepper to taste.
7. 7
   Reserve 1 1/2 cups of the chard mixture, covered and chilled,, for making the cod cannelloni.