Wash, clean and finely dice the peppers. Remove the chard from the stalk and blanch 8 individual leaves for about 2 minutes in boiling salted water. Prepare rice in boiling salted water according to package instructions.
Wash the chilli and cut into fine rings.
Mix sour cream, lemon juice and chilli powder, season with salt and pepper. Chop the cashews. Drain rice, mix cashew nuts, chili and paprika with the rice. Place chard leaves on a work surface and spread the rice in portions on top, roll into packets.
Rinse lemon hot, grate dry and cut into slices, place one slice of lemon on each packet. Put the chard packs in a roaster, add the vegetable stock and simmer for 5-6 minutes.
Arrange chard packets, sprinkle with coarse pepper and garnish with parsley.