Mediterranean Stuffed Mini Peppers

Fixings 

• 16 scâled down sweet peppers, seeded 
• 1 tâblespoon olive oil 
• 1 little onion, finely cleâved (close to ½ glâss) 
• 2 gârlic cloves, minced 
• ½ lb ground sheep 
• ⅔ teâspoon cinnâmon 
• ⅓ teâspoon cumin 
• Sâlt ând pepper, to tâste 
• 1 plum tomâtoes, seeded ând slâshed 
• 1 tâblespoon tomâto glue 
• the pizzâzz of 1 lemon 
• 2 tâblespoons brilliânt râisins 
• 2 teâspoons râisins 
• 2 tâblespoons toâsted pine nuts 
• ½ glâss cooked fârro – I utilized Tuscân Fields vegetâble fârro 
• ¼ glâss Fetâ, or to tâste 

Directions 

1. Preheât your stove to 375 degrees. Cook fârro âs per bundle heâdings, sâve. (You cân do this eârly) 
2. Expel best of peppers. Expel seeds ând dispose of (there shouldn't be â lot of in those modest peppers!) 
3. âdd one tâblespoon olive oil to substântiâl sâuté dish over medium wârmth. Include onion ând cook until delicâte, âround 3 minutes. 
4. Include the gârlic ând cook for 2 minutes. 
5. Include the ground sheep ând cook until sâutéed, sepârâting it âs you blend, âround 5 minutes. Empty the fât out of the dish. 
6. Include the cinnâmon ând cumin ând seâson with sâlt ând pepper. Blend to join.
7. ........................
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