Dinner recipe

Smoky Mushroom Black Bean Peppers with Lime and Coriander

Name: Smoky Mushroom Black Bean Peppers with Lime and Coriander
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 servings
Ingredients: 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

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

Plan with this recipe Start cooking Ingredients

45 min560 kcal4 base servingsDinnerVeganFamily FriendlyOven Bake

Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

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.

Image: Shop Sorted generated asset

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

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
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
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
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
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
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

Recipe

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Dinner recipe

Smoky Mushroom Black Bean Peppers with Lime and Coriander

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

Plan with this recipe Start cooking Ingredients

45 min560 kcal4 base servingsDinnerVeganFamily FriendlyOven Bake

Allergy and dietary checks

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

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.

Image: Shop Sorted generated asset

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

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
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
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
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
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
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

Typical values	per serving
Energy	560 kcal
Protein	22g
Carbohydrate	63g
of which sugars	11.3g
Fat	19.9g
of which saturates	5.6g
Fibre	10g
Salt	1g

Typical values	per serving
Energy	560 kcal
Protein	22g
Carbohydrate	63g
of which sugars	11.3g
Fat	19.9g
of which saturates	5.6g
Fibre	10g
Salt	1g

Smoky Mushroom Black Bean Peppers with Lime and Coriander

What you need

You'll also need

Step by step

Prep the peppers and filling

Roast the peppers

Cook the mushrooms

Mix the filling

Fill and bake

Finish and serve

Related recipes for the week

Charred Pepper Black Bean Fajita Rice with Lime and Coriander

Saucy Mushroom Lentil Ragu Rice Bowls with Parsley

Smoky Black Bean Pepper Rice Bowls with Lime

Loading the recipe.

Smoky Mushroom Black Bean Peppers with Lime and Coriander

What you need

You'll also need

Step by step

Prep the peppers and filling

Roast the peppers

Cook the mushrooms

Mix the filling

Fill and bake

Finish and serve

Related recipes for the week

Charred Pepper Black Bean Fajita Rice with Lime and Coriander

Saucy Mushroom Lentil Ragu Rice Bowls with Parsley

Smoky Black Bean Pepper Rice Bowls with Lime