Dinner recipe
A vegan stuffed-pepper dinner with chestnut mushrooms, black beans, sweetcorn, basmati rice, passata, lime, coriander, and smoky spices.
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Ingredients
two 35 × 25cm deep roasting dishes, at least 3l each, 28cm 4l saute pan, microwave and microwave-safe plate, scales and measuring jug, knife and board
Method
For more than four servings, repeat separate batches of no more than four. Divide every displayed ingredient and measured method total between batches. Keep pan dimensions, food thickness and per-batch times fixed; allow extra elapsed time. Heat oven to 220°C conventional/200°C fan. Halve large peppers lengthways and remove seeds and pith, keeping the cavities intact. Finely chop mushrooms and onion, crush garlic, drain beans and corn and chop coriander. Measure 15ml lime juice and cut remaining fruit into wedges.
Divide all passata and half the paprika equally between two 35 × 25cm deep roasting dishes. Divide all pepper halves between them, cut-side up without overlap. Roast for 20 minutes while making the filling, until the peppers begin to soften. Take the dishes out and set aside while finishing the filling.
Divide mushrooms into two equal batches, no more than 150g each. Divide 10ml oil between the batches. Fry each in a 28cm 4l pan over medium-high heat for 6–8 minutes until released moisture evaporates and edges brown; transfer to a bowl. Heat the remaining 5ml oil in the same pan and soften onion 8–10 minutes. Stir in all garlic, cumin and remaining paprika for 1 minute.
Heat each ready-cooked rice pouch separately following its packet; the selected 250g pouch takes 90 seconds at 800–900W plus 30 seconds standing. Immediately add all hot rice, beans, corn and cooked mushrooms to the onion pan. Stir over medium heat 3–4 minutes until steaming hot throughout, then stir in measured lime juice and half the coriander.
Lift the softened peppers briefly onto a plate. Divide half the hot filling between the two dishes and stir it into the passata as an even rice bed. Return the peppers and spoon the other half of filling evenly into their cavities. Bake 15–20 minutes until peppers are tender and filling is steaming hot throughout. Serve without cooling between the heating stages.
Divide all stuffed peppers, rice bed and sauce equally between plates, with two pepper halves per base serving. Scatter remaining coriander and serve all lime wedges.
