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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.
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
| Typical values | per serving |
|---|---|
| Energy | 480 kcal |
| Protein | 21g |
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Prepare ingredients
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.