To Prepare the Mini Peppers:

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Wash the mini peppers and cut them in half lengthwise. Remove the seeds and membranes and arrange the halves in an even layer in the parchment paper-lined baking dish.
  6 mini peppers
• In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic, and cook until they are soft and translucent. Stir in the ground beef and seasonings and cook until browned, breaking up the meat with a spoon as it cooks. Drain any excess fat if necessary. Stir in the bacon bits and cabbage and cook for another 2-3 minutes. Give it a taste and add more seasonings to taste, if necessary.
  1 tablespoon olive oil, ½ onion, 2-3 cloves garlic, ½ pound ground beef, ¾ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon chili powder, ¼ cup bacon bits, 1 cup green cabbage
• Spoon the beef mixture into each pepper half, pressing down gently to fill them well, and bake in the preheated oven for 15-20 minutes, or until the peppers are tender.
• Meanwhile, in a blender, or food processor, blend all the tahini ingredients on high speed until smooth and creamy, scraping down the sides of the processor or blender. If the sauce is too thick, add more water gradually, 1 tablespoon at a time, until you reach your desired consistency.
  ¼ cup tahini, 2 tablespoons fresh lemon juice, 1 clove garlic, 1-2 tablespoon water, salt
• Remove the peppers from the oven and let them cool slightly.
• Place the peppers on a serving plate or platter, pour the tahini sauce over the peppers, and serve.