YOUR RECIPE FOR CONVECTION COOKING!

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In this recipe this chicken soaks in a spicy buttermilk brine for 6 hours or overnight, it is then dredged in flour and set aside to rest before being baked in a convection oven.

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A warm cobbler with berry and peach is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection.

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It can get any easier than preparing crispy braised duck legs and oven polenta. Goodbye to cooking polenta on stove!

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This Chocolate Caramel Apple pie is my go to apple pie recipe. The combination of the caramel sauce and streusel topping is fabulous, and baking the pie in Convection gives texture to the apples.

Carrot Apple muffins with pecan and coconut are great snack. Because they are made with vegetable oil they keep well in an airtight container or can be frozen.

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Baked Peppers Stuffed with Farro, Chickpeas and Chard

Convection Bake Mode

Baking stuffed vegetables in Convection ensures the stuffing doesn't dry out during the baking, resulting in great flavor and texture. Preparing stuffed vegetables does involve extra preparation but it's such an appealing way to present a nourishing meal.

Begin by cooking the farro and while it is cooking prepare and saute the vegetables. Next, prepare the peppers, combine the cooked vegetables and farro with the cheeses and season with sea salt and pepper. The prepared stuffed peppers can be baked immediately or covered and refrigerated overnight.

Ingredients

4 - bell peppers, halved length-wise and ribs and seeds removed

1 - cup cooked farro mixed with the following sauteed vegetables

½ - small yellow onion, finely chopped

2 - cloves garlic, minced

2 - 3 chard leaves, large ribs removed, finely sliced, combined with

½ - cup cooked chickpeas

½ - cup shredded mozzarella cheese

½ - cup crumbled feta cheese

Preparation

Pack the filling into the peppers and place in a lightly oiled shallow baking dish or small rimmed baking pans.

Bake in the Convection Bake mode at 400 on the middle or lower rack for 25 to 30 minutes until the peppers have softened and are browning at the edges.

4 - 8 Servings