Mushroom, Walnut & Tomato Baked Peppers Recipe

Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes.

In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.

Add mushrooms and sauté until tender, about 5 minutes.

Stir in walnuts, cherry tomatoes, dried basil, salt, and pepper. Cook for another 2 minutes.

Spoon the mushroom and walnut mixture into the bell peppers.

Place the stuffed peppers in a baking dish and sprinkle with Parmesan cheese.

Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and golden.

Remove from the oven and let cool for a few minutes before serving.