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1
Preheat broiler to high.
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2
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil, sealing edges. Let stand 10 minutes. Peel. Finely chop 2 pepper halves; place in a large bowl. Set aside remaining 4 pepper halves.
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3
Reduce oven temperature to 375u00b0.
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4
Place mushrooms in a food processor; pulse 10 times or until finely chopped.
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5
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; saute 6 minutes or until tender. Add garlic; saute 1 minute, stirring constantly. Add mushrooms; saute 10 minutes or until liquid almost evaporates, stirring occasionally. Cool 5 minutes. Add mushroom mixture to chopped bell peppers.
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6
Place chickpeas and peas in food processor (do not clean from mushrooms); pulse 10 times or until finely chopped. Add pea mixture to mushroom mixture. Add 2 tablespoons basil, 1/2 teaspoon salt, walnuts, and next 7 ingredients (through egg); gently mix until well combined. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 375u00b0 for 40 minutes or until a thermometer registers 155u00b0. Let stand 10 minutes. Cut loaf into 6 slices. Sprinkle with remaining 2 tablespoons basil.
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7
Combine remaining 4 bell pepper halves, vinegar, and remaining 1/8 teaspoon salt in a blender or food processor; process until smooth. Serve sauce with meat loaf.
