Baxters Mushroom Risotto Baked Peppers

Baxters Mushroom Risotto Baked Peppers


  • 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


  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.
  2. Roast for 12-15 minutes.
  3. Melt the butter in a large non-stick frying pan and fry the onion for 5 minutes until softened.
  4. Stir in the rice and pour over the stock.
  5. Simmer over a low heat, stirring occasionally for 10 minutes.
  6. Add the broccoli and cook for a further 5 minutes until all the stock has been absorbed and the rice is cooked.
  7. Stir in the Campbell's Condensed Cream of Mushroom Soup and sweetcorn.
  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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