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Fabulously festive and effortlessly delicious

Whether your festive season menu is going to be fancy or streetwise or whether you are thinking of breakfasts, brunches, lunches or dinners, try our recipe for a wonderful taste bud treat.

| SA Mushroom Farmers Association

May your holiday season be a restful and blessed one.

Baby Button Stuffed Red Peppers with Wild Rice, Parsley, Dried Cranberries & Toasted Pecans

Serves 4-6


4 red bell peppers

½ cup dried cranberries
1 cup hot rooibos tea

250g baby button mushrooms, halved

2 cups cooked wild rice

Zest of 1 lemon
1 tsp chilli flakes
¼ cup spring onions, sliced
¼ cup pecan nuts. lightly toasted
¼ cup parsley, roughly chopped

Olive oil
Salt and pepper, to taste


Preheat oven to 180˚C.

Slice the peppers in half and remove the seeds and white membrane.
Drizzle with a little olive oil and rub both the inside and outside to coat them.
Arrange them upside down on a baking tray and bake for 15 minutes.

Place the dried cranberries and the hot rooibos tea in a small bowl and leave until the cranberries are plump and soft. Discard the rooibos.

Heat a drizzle of olive oil in a large frying pan.
Cook baby buttons cut side down until golden brown and just tender.
Remove from the heat and place in a large bowl. 

To the bowl- add the cooked wild rice and the drained cranberries. Mix.
Fold in the lemon zest, chilli, spring onions, pecans and parsley.

Turn the peppers cut side up and fill with the rice and mushroom mixture.
Return to the oven to heat everything through together and finish cooking the peppers until tender. Approximately 10 minutes.

Squeeze a little lemon juice over each stuffed pepper and serve.

Read more | Original article 

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