One creative way to cook stuffed peppers is on the barbeque! Try putting them on once the heat has died down a bit, and let them cook under the cover until the pepper is soft to the touch.
1 large bell pepper
¼ pound ground beef
¼ cup tomato sauce
¼ cup cooked white or brown rice
1 ounce cheese, shredded dash of salt and pepper
Preheat the oven to 350°F.
Wash the pepper and cut off the top. Remove all seeds from the cavity.
Brown the ground beef in a skillet over medium heat for 10 minutes, or until it's completely cooked. Drain any fat and return beef to the pan.
Mix the rice, tomato sauce, cheese, salt, and pepper in with the beef. Continue cooking over low heat for 3–4 minutes, or until the cheese is melted.
Place the bell pepper in a deep baking dish. Pour the meat mixture inside; then bake for 1 hour, or until the green pepper is tender.
Bell peppers can be stuffed with a variety of fillings. If your toddler doesn't like meat, try stuffing the peppers with rice, cheese, and tomatoes instead. Or, for a Southwestern twist, make a filling with corn, onions, tomatoes, and a dash of chili powder.