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Mediterranean stuffed peppers

This is such a simple recipe, basically, you prepare the peppers, cook the orzo (or other grain if you prefer) and combine all the ingredients, then stuff the peppers and bake when needed. The most work in this recipe is washing the fresh herbs, drying them completely then finely chopping them.

For my stuffing,  I used orzo pasta mixed with some sauteed shallots, garlic, toasted pine nuts, and a combination of fresh herbs, and feta cheese. Using a combination of different colored peppers makes this dish especially appealing, they can be prepared in advance and baked when needed and, they are delicious served warm or at room temperature.

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4 peppers, sliced in half lengthwise, seeds and membrane removed

½ cup orzo pasta cooked

1 shallot, chopped

2 cloves garlic, minced

½ cup chopped fresh herbs, parsley, basil, mint, oregano

4 oz crumbled feta cheese

¼ cup pine nuts, toasted


Wash the peppers, and slice them in half lengthwise discard the seeds and carefully cut out the white membrane.

Cook the orzo pasta and saute the shallot and garlic in a little olive oil. Combine the orzo with the shallots and garlic and set aside to cool before folding in the fresh herbs.  

Once the mixture has cooled fold in the fresh herbs, crumbled feta cheese, and toasted pine nuts. Season with sea salt and freshly cracked pepper and if you like a little spice stir in a pinch of dried red chili flakes.  

Now all you have to do is portion the stuffing into the prepared peppers.

Heat the oven in the Convection Bake or Convection Roast mode at 350 degrees.

Place the peppers in a lightly oiled casserole dish and bake for 30 minutes, until the peppers have softened and the filling has warmed through.

Makes 8 servings



Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.


Larissa Taboryski

PDF Recipe



1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 

Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.

Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.

Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  

In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.

In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.

On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 

Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.

Recipe from “Wine Country Table ” author Janet Fletcher

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