Cut off approx. 2 cm of the peppers from the end of the stalk as a lid. Core and wash the pod. Rub the peppers with approx. 2 tbsp. oil and put them on a baking tray without lid. Bake the peppers in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
manufacturer) Cook for 15-20 minutes.
Wash and clean the chard. Cut green leaves from the stem. Cut out the middle stalk. Cut stems into thin slices. Cut chard leaves into strips. Peel and chop garlic.
Heat 1 tablespoon of oil in a frying pan. Fry the chard stalks for about 5 minutes, then add garlic and chard leaves. Cover and cook for about 5 minutes. Season to taste with salt, pepper and nutmeg. Take out.
Mix ricotta, pesto, egg and chard, season with salt and pepper. Take the peppers out of the oven and fill with chard. Add the feta cheese and drizzle with 3 tablespoons of olive oil. Bake the stuffed peppers and the lids at the same temperature for another 15-20 minutes.