For the chard bell pepper, cut the bell pepper into six parts, remove the seeds, grill skin side up under the oven broiler for 10-12 minutes until the skin blisters black. Remove, cover with a wet dish towel and let cool for 10 minutes, then peel off skin, set aside.
Wash the chard. Cut out stems, remove strings and shred into 5 cm long sticks. Coarsely chop leaves. Wash both. Scald stems in salted water for 3 minutes, leaves for 1 minute, remove, cool and drain.
Finely dice garlic. Heat olive oil in a saucepan. Cook garlic, chard stems and bell bell pepper in it for 5 minutes. Add chard leaves, steam for another 2-3 minutes. Season heartily with salt, pepper, a little nutmeg and some juice of a lemon.
Serve the chard-pepper vegetables as a side dish with meat or fish or as a vegetarian appetizer.