This traditional Greek dish normally made with large bell peppers are made with mini bell peppers to be served as an appetizer...enjoy!
In a pan over medium/high heat add the olive oil, onion, garlic, ground beef, salt & pepper breaking it up so it's minced for 3 minutes
Add the cinnamon, oregano, pepper flakes, golden raisins, pine nuts, mint, parsley and tomato paste, wine and water stir well so everything is well combined, turn down heat to low and let simmer for 4 minutes
Add the cooked rice and Manchego cheese and mix well, turn off heat and set aside to cool.
Preheat oven to 375 degrees, while oven is preheating cut the peppers in halve lengthwise, no need to remove any seeds or membrane since there are hardly any in these little peppers
Stuff each pepper with the meat filling and drizzle about a teaspoon of marinara sauce on each, place on a parchment lined or cooking sprayed sheet pan
Place the peppers in the oven and bake for 15-20 minutes, pepper should still have an al dente feel so they can be picked up in your hand as an appetizer. Garnish with chopped chives or parsley
Makes 36 mini stuffed peppers and serves 8 to 12