Heat oven to 220C/200C fan/gas 7.
Heat the oil in a large frying pan and
stir-fry the mushrooms over a high heat
for 5 mins. Season with a good grind
of black pepper and remove from the
heat. Stir in the garlic, tomato pieces,
breadcrumbs, walnuts, chopped
parsley, chilli flakes and pesto until
Cut the peppers in half from top to
bottom. Carefully remove the seeds
and membrane. Place in a small foillined
roasting tin and fill with the
mushroom stuffing. Cover the surface
of the stuffing with a small piece of foil.
Bake for 35-40 mins until tender.