{"id":10799,"date":"2021-11-17T15:08:27","date_gmt":"2021-11-17T13:08:27","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=10799"},"modified":"2021-11-17T15:11:46","modified_gmt":"2021-11-17T13:11:46","slug":"baby-button-stuffed-red-peppers-with-wild-rice-dried-cranberries-toasted-pecans-recipe-samfa","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/baby-button-stuffed-red-peppers-with-wild-rice-dried-cranberries-toasted-pecans-recipe-samfa\/","title":{"rendered":"Baby Button Stuffed Red Peppers with Wild Rice, Dried Cranberries &#038; Toasted Pecans Recipe"},"content":{"rendered":"<p><strong>Are you cooking up a storm this festive season?<\/strong><\/p>\n<p>With Christmas and NYE just around the corner, I am sure you will also have lots of family around as the festive season always brings everyone together enjoying a glass of wine, while having conversation over great food.<\/p>\n<p>Cook up something different and exciting this year with these fantastic recipes provided by the South African Mushroom Farmer\u2019s Association that not only pairs fantastically with a glass of bubbly, wine or a local gin, it\u2019s also something new that everyone in the family will love.<\/p>\n<ul>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/festive-samfa-wellington-cranberry-sauce-recipe\/\"><strong>Festive Mushroom Wellington &amp; Cranberry Sauce<\/strong><\/a><\/li>\n<li>Baby Button Stuffed Red Peppers with Wild Rice, Dried Cranberries &amp; Toasted Pecans<\/li>\n<li><a href=\"http:\/\/www.food-blog.co.za\/joburg\/savoury-samfa-loaded-crepes-recipe\/\"><strong>Savoury Mushroom Loaded Cr\u00eapes<\/strong><\/a><\/li>\n<\/ul>\n<h3>Baby Button Stuffed Red Peppers with Wild Rice, Dried Cranberries &amp; Toasted Pecans<\/h3>\n<p>Serves 4-6<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4 red bell peppers<\/li>\n<li>\u00bd cup dried cranberries<\/li>\n<li>1 cup hot rooibos tea<\/li>\n<li>250g baby button mushrooms, halved<\/li>\n<li>2 cups cooked wild rice<\/li>\n<li>Zest of 1 lemon<\/li>\n<li>1 tsp chilli flakes<\/li>\n<li>\u00bc cup spring onions, sliced<\/li>\n<li>\u00bc cup pecan nuts. lightly toasted<\/li>\n<li>\u00bc cup parsley, roughly chopped<\/li>\n<li>Olive oil<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 180\u02daC.<\/li>\n<li>Slice the peppers in half and remove the seeds and white membrane.<\/li>\n<li>Drizzle with a little olive oil and rub both the inside and outside to coat them.<\/li>\n<li>Arrange them upside down on a baking tray and bake for 15 minutes.<\/li>\n<li>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.<\/li>\n<li>Heat a drizzle of olive oil in a large frying pan.<\/li>\n<li>Cook baby buttons cut side down until golden brown and just tender.<\/li>\n<li>Remove from the heat and place in a large bowl.<\/li>\n<li>To the bowl- add the cooked wild rice and the drained cranberries. Mix.<\/li>\n<li>Fold in the lemon zest, chilli, spring onions, pecans and parsley.<\/li>\n<li>Turn the peppers cut side up and fill with the rice and mushroom mixture.<\/li>\n<li>Return to the oven to heat everything through together and finish cooking the peppers until tender. Approximately 10 minutes.<\/li>\n<li>Squeeze a little lemon juice over each stuffed pepper and serve.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Are you cooking up a storm this festive season? With Christmas and NYE just around the corner, I am sure you will also have lots of family around as the festive season always brings everyone together enjoying a glass of wine, while having conversation over great food. Cook up something different and exciting this year&#8230;<\/p>\n","protected":false},"author":1,"featured_media":10803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-10799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=10799"}],"version-history":[{"count":3,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10799\/revisions"}],"predecessor-version":[{"id":10812,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10799\/revisions\/10812"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/10803"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=10799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=10799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=10799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}