Wash the bell peppers, cut the head off and deseed. Add about 2-inch high water into baking tray, put in bell peppers, cut side down. Cover with foil and pop in preheated oven at 200°C, bake for 20 minutes.

Cook the mushrooms under high heat, seasoning with salt and pepper, then add in parsley, mix well.

Add some oil in a pan, cook the onion until softened, then add in garlic, cook for a minutes. Add in risotto rice, cook for a minute, then add in one to two ladles of vegetable stock. Cook under medium low heat, stir from time to time. When water is almost being absorbed, add in more stock. Repeat the process until the rice is cooked.

Add in mushroom and cheese, mix well. Reheat the Del Monte Mushroom soup, add into rice, mix well.

Add the rice into the bell peppers, topped with cheese. Pop in oven at 200°C, bake for 10-15 minutes or until the cheese are melted. Enjoy!