Mushroom & Pecan Stuffed Peppers

Image: South African Mushroom Farmer’s Association

Mushroom & Pecan Stuffed Peppers – The perfect weekend snack

Get the friends over, because we have the perfect weekend snack and side for you. Mushroom & Pecan Stuffed Peppers with wild rice and toasted pecans.

Mushroom & Pecan Stuffed Peppers

Image: South African Mushroom Farmer’s Association

If you have lots of people to serve, it can get hard to decide about cooking something that everybody will enjoy. The great thing about stuffed peppers is that they are great when cooking for a crowd, perfectly delicious and will get the kids to eat their vegetables. Not only are these Mushroom & Pecan Stuffed Peppers delicious, when served, they look incredible. You definitely eat with your eyes, and these treats are as good to look at as they are to enjoy with friends and family.

There are so many great ingredients in these peppers for the most balanced flavours and textures. You’ll be adding some great ingredients like wild rice, parsley, dried cranberries & toasted pecans. Chilli flakes adds some spiciness to the recipe without being hot and toasted pecans provides some crunch and everybody likes good crunch. These Mushroom & Pecan Stuffed Peppers are perfect for a braai side or braai day starters and they will become a weekend staple.

Get the friends over, because we have the perfect weekend snack and side for you. Mushroom & Pecan Stuffed Peppers with wild rice and toasted pecans.

Mushroom & Pecan Stuffed Peppers Recipe

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Recipe by South African Mushroom Farmers’ Association Course: Snack, Side, StarterCuisine: GlobalDifficulty: Easy
Servings

4-6

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • 4 red bell peppers

  • ½ cup dried cranberries

  • 1 cup hot rooibos tea

  • 250 g 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

Method

  • 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.

Notes

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