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Dinner recipe

Smoky Mushroom Black Bean Peppers with Lime and Coriander

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A vegan stuffed-pepper dinner with chestnut mushrooms, black beans, sweetcorn, basmati rice, passata, lime, coriander, and smoky spices.

Start planningStart cookingIngredients
45 min560 kcal4 base servingsDinnerVeganFamily FriendlyOven Bake
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Recipe and nutrition estimates

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Focus ingredients: red peppers, chestnut mushrooms, black beans, basmati rice

Dietary fit: Vegetarian, Vegan, Dairy-free, Gluten-free, Lower Sugar

Serving tip: Spoon the passata around the peppers rather than over the tops so the rice stays lightly crisp.

Smoky Mushroom Black Bean Peppers plated and ready to serve.

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Ingredients

What you need

  • 4 red peppers
  • 300g chestnut mushrooms
  • 2 tins black beans
  • 2 packs microwave basmati rice
  • 1 tin sweetcorn
  • 1 red onion
  • 2 cloves garlic
  • 500g passata
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 lime
  • 1 bunch fresh coriander
  • 1 tbsp olive oil

You'll also need

large baking dish, wide frying pan, knife, chopping board, grater

Method

Step by step

Up to 8 clear steps
  1. Smoky Mushroom Black Bean Peppers cooking step 1: Prep the peppers and filling.
    Step 1

    Prep the peppers and filling

    Heat the oven to 220C/200C fan/gas 7. Halve the red peppers through the stalks and remove the seeds, finely chop the mushrooms and red onion, grate the garlic, drain and rinse the black beans, drain the sweetcorn, and chop the coriander.

    12 min
  2. Smoky Mushroom Black Bean Peppers cooking step 2: Roast the peppers.
    Step 2

    Roast the peppers

    Pour the passata into a large baking dish and stir in half the smoked paprika with a pinch of salt and pepper. Sit the pepper halves cut-side up in the sauce and roast for 12 minutes to start softening. Add a small pinch of sugar only if the tomatoes taste sharp.

    12 min
  3. Smoky Mushroom Black Bean Peppers cooking step 3: Cook the mushrooms.
    Step 3

    Cook the mushrooms

    Meanwhile heat the olive oil in a wide frying pan over a medium-high heat. Cook the mushrooms and red onion for 6 to 7 minutes until the mushrooms have released their liquid and browned at the edges, then stir in the garlic, cumin, and remaining smoked paprika for 1 minute.

    8 min
  4. Smoky Mushroom Black Bean Peppers cooking step 4: Mix the filling.
    Step 4

    Mix the filling

    Break up the microwave rice with your hands, then add it to the mushroom pan with the black beans and sweetcorn. Cook for 3 to 4 minutes until hot, then stir in half the coriander and a squeeze of lime.

    4 min
  5. Smoky Mushroom Black Bean Peppers cooking step 5: Fill and bake.
    Step 5

    Fill and bake

    Spoon the hot filling into the softened pepper halves, letting any extra filling sit in the passata around them. Return to the oven for 10 to 12 minutes until the peppers are tender and the tops look lightly crisp.

    12 min
  6. Smoky Mushroom Black Bean Peppers cooking step 6: Finish and serve.
    Step 6

    Finish and serve

    Scatter over the remaining coriander and serve two pepper halves per person with the smoky passata spooned around them and lime wedges on the side.

    2 min