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
Cooking Time 25
Serves 4
Condensed Mushroom Soup
Cost
Ingredients
- 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
Method
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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