How to make
Preheat the oven to 360°F (180°C).
Heat the olive oil in a pan, add the onions, mushrooms and garlic and cook for 3 min, stirring from time to time. Add the tomatoes and tomato paste, let them come to a boil and simmer for 10-15 min. without covering the container.
Stir from time to time until thickened. Remove from the heat and add the pine nuts, basil and spices. Leave aside.
Cut the peppers into 2 and remove the seeds.
Blanch the peppers in hot water for 3 min, then drain off the water. Arrange the halves in a shallow baking dish and fill them with the vegetable stuffing. Cover the dish with foil and bake for about 20 min. Remove the foil, sprinkle each pepper with some parmesan and bake another 5-10 min. Serve with fresh basil leaves.
