Ingredients
What you need
- 4 red peppers
- 300g chestnut mushrooms
- 2 tins black beans
Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
A vegan stuffed-pepper dinner with chestnut mushrooms, black beans, sweetcorn, basmati rice, passata, lime, coriander, and smoky spices.
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 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.

Image: Shop Sorted generated asset
Ingredients
large baking dish, wide frying pan, knife, chopping board, grater
Method

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.

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.

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.

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.

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.

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.