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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.
45 min560 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
560 kcalEstimated 3 of 5 a day
| 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 |
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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.
Timer: 12 min