Risotto Baked Peppers

Made With Condensed Mushroom Soup

A quick supper solution or crowd pleasing side dish, our Risotto Baked Peppers Recipe looks great and will not disappoint

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Cooking Time 25

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Serves 4

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Condensed Mushroom Soup

Campbell's Soup Vector ArtWork
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  • 1 tbsp olive oil
  • 1 large red, 1 large green, 1 large orange and 1 large yellow pepper, cut in half through the stalk, deseeded and cored
  • 25g butter
  • 1 large onion, finely chopped
  • 150g/5oz risotto rice
  • 700ml/1 pint hot vegetable stock (or water)
  • 150g broccoli florets, finely chopped
  • 1 295g can of Campbell's Condensed Cream of Mushroom Soup
  • 1 can sweetcorn, drained


  • Step 1

    Preheat the oven to 220°C/fan oven 200°C /Gas mark 7. Toss the pepper with the oil and rub with your hands to coat evenly in the oil. Arrange the peppers, cut side upwards, in a shallow roasting tin and season with salt and freshly ground black pepper.
  • Step 2

    Roast for 12-15 minutes.
  • Step 3

    Melt the butter in a large non-stick frying pan and fry the onion for 5 minutes until softened.
  • Step 4

    Stir in the rice and pour over the stock.
  • Step 5

    Simmer over a low heat, stirring occasionally for 10 minutes.
  • Step 6

    Add the broccoli and cook for a further 5 minutes until all the stock has been absorbed and the rice is cooked.
  • Step 7

    Stir in the Campbell's Condensed Cream of Mushroom Soup and sweetcorn.
  • Step 8

    Spoon the rice mixture into the peppers - don't worry if you have a little filling left over, simply serve it on the side.

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Last Rated: 14 - 03 - 2024

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Risotto Baked Peppers

Chef's Corner

Campbell's Original

The World's Most Iconic Soup Brand


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