YOUR RECIPE FOR CONVECTION COOKING!

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Baked Peppers Stuffed with Farro, Chickpeas and Chard

Convection Bake Mode

Stuffed bell peppers with nuts and vegetables on a colorful plate with broccoli, surrounded by olives, lemon slices, and flowers on a wooden table. — A vibrant platter featuring colorful stuffed bell peppers filled with a hearty mix of grains and vegetables, surrounded by roasted broccoli sprinkled with toasted breadcrumbs, ready to serve with a side of green olives and lemon slices.

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