Gaggenau 400 series steam oven

Gaggenau Appliances: Combi-steam oven

Heating Mode(s): Convection + 100% Humidity/ Convection + 60% Humidity

Temperature(s): 212°F/100°C - 340°F/175°C

Required Accessories: Solid oven cooking container or rimmed baking sheet

Preparation Time: 15 minutes

Cooking Time: Steaming Bulgur 20 mins/Baking Peppers 30 mins

Makes: 8 servings

Cooking tip

Peppers can be stuffed with a variety of grains and vegetables or even with ground meats, and served warm or at room temperature. In this recipe we used coarse Bulgur wheat, however if you use another grain simply follow the cooking guidelines as noted in this recipe.

Preparation

To prepare the filling the oven is first set to the Steam mode to steam the bulgur wheat while the vegetables for the filling are sautéed on the cooktop and the peppers are prepared for stuffing. The stuffed peppers are then baked with a combination of higher heat and lower humidity ensuring the stuffing remains moist while the peppers soften.

Ingredients for 8 servings

4 large peppers, cut lengthwise, seeds and ribs removed

1 cup (182 g) coarse bulgur wheat

2 cups (480 ml) water

1 tbsp (15 ml) olive oil

1 medium onion, diced

4 cloves garlic, minced

1 bunch rainbow chard, chopped into thin ribbons

½ tsp (2.5g) dried Italian seasoning

4 oz (120g) feta cheese, rinsed and crumbled

½ cup (70g) pine nuts, toasted

Instructions

Heat the oven in the Steam mode, 100% Humidity + 212°F/100°C.

Combine the bulgur with the water in a small oven proof container and add a large pinch of salt. Place the container in the oven and set the timer for 20 minutes.

Heat a medium sized sauté pan over moderate heat, mark 7 gas or induction.

Add the olive oil and onions and cook for several minutes until the onions have softened. Stir in the garlic, chard and Italian seasoning and cook for approximately 8 minutes until the chard has softened.

When the timer elapses, remove the bulgur from the oven and gently combine with the vegetables then stir in the feta cheese and pine nuts. Stir in some freshly cracked pepper to taste.

Change the oven mode to 60% Humidity + 340°F/175°C

Lightly oil the large solid cooking container or line with parchment paper. Divide the stuffing between the prepared peppers and place in the cooking container. Bake the peppers for 30 - 35 minutes until softened and beginning to brown on the edges.

View the printable pdf recipe

Close-up of the Gaggenau steam oven with broil with circulated air symbol

Tip:

If additional browning is desired, change the oven mode to Broil Level 2 + Humidity and set the temperature to 400°F/205°C and cook for an additional 3 - 5 minutes.

A Gaggenau chef prepares a meal in a bright luxury kitchen

More recipes

See just what your Gaggenau can do. Each of our carefully selected recipes are designed to reveal valuable aspects of your appliance and deliver professional results.

A Gaggenau owner using the 30” convection oven and 30” steam oven

Make the most of your Gaggenau appliances

Create culinary masterpieces and achieve the most from your Gaggenau appliances with useful tips and recipes from our Head Gaggenau Educator, Chef Larissa.