Casseroles

• Cauliflower Mac & Cheese

• Shepherd's Pie with Seitan

• Turkey Lasagna with Zucchini Noodles, Mozzarella and Pesto

• Baked Stuffed Peppers

• Rice Pilaf with Parsley and Almonds

Desserts

• Flourless Chocolate Cake

• Almond, Orange, and Olive Oil Cake

Meats

• Chipotle Pork Tenderloin with Roasted Grapes

• Baked Ham with Tangerine Glaze and Roasted Carrots

Poultry

• Honey Balsamic Chicken with Tomatoes, Peppers & Mushrooms

• Lemon Thyme Roast Chicken

• Spice Rubbed Chicken Pieces

Seafood

• Broiled Salmon with Honey Mustard Glaze

• Roasted Salmon with Cider-Mustard Glaze

• Broiled Seafood Pasta with Salmon, Scallops and Shrimp

Vegetables

• Kung Pao Cauliflower with Bacon

• Meatless Mushrooms Meatballs

• Roasted Sweet Potato & Black Bean Salad

• Roasted Potatoes with Tomatoes and Capers

• Twice Cooked Herb Roasted Potatoes

Baked Stuffed Peppers

Convection Bake Mode

 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 mozarella 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

Larissa Taboryski