Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add chard and saute until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid. Heat remaining 1 tablespoon oil in heavy large saucepan over medium heat. Add bell peppers and onion and saute until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle remaining cheeses over. Cover with foil. (Can be prepared 2 hours ahead. Let stand at room temperature.) Preheat oven to 350F. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more. 8 TO 10 SIDE-DISH SERVINGS. Bon Appetit October 1994
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 126 (60%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1g|
|Cholesterol 22mg||7 %|
|Sodium 386.8mg||13 %|
|Potassium 191.9mg||5 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 9.4g|
|Protein 10.8g||15 %|
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Calories per serving: 211
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