Moroccan stuffed peppers recipe

Ingredients

• 4 romano peppers
• 50 g blanched hazelnuts
• 50 g Greek yogurt
• 2 tbsp lemon juice
• 800 g swiss chard, stalks removed, leaves cut into strips 3cm (1 inch) wide
• 3 tbsp finely chopped flat leaf parsley
• 3 tbsp finely chopped fresh coriander
• 3 tbsp lemon juice
• 4 garlic cloves, peeled and crushed
• 1 1/2 tsp paprika
• 1 pinch ground cumin
• 1/2 tsp salt, or more to taste
• 4 tbsp olive oil