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Cut the tops off the baby peppers and remove the seeds. Cut 5-6 large sage leaves into thin strips, then set aside the remaining sprigs. Coarsely grate the onion and garlic into a bowl, roughly chop the walnuts and parsley, then mix everything together, adding the spices, sage strips, salt and 1 tbsp oil. (Alternatively, simply pulse everything together in a small food processor to a chunky texture.)
Fill each pepper as much as possible, pushing the stuffing down into each one, and arrange in a small roasting tin or ovenproof frying pan, sprinkling over any remaining filling along with the sage sprigs. Drizzle over the remaining 1 tbsp oil. You can prepare this in advance and store in the fridge for up to 24 hours before roasting and serving.
When you are ready to cook, preheat the oven to 220ºC, gas mark 7. Put the tin or pan in the top of the oven and roast for 15-20 minutes until the pepper skins are crinkly and blistered. Serve warm as a starter.