What a cool lunch. Or dinner. Portable, delicious and lots of fun to make
250 g medium or lean ground beef
1 onion, chopped
1 small green sweet pepper, chopped
1 1/2 cups tomato sauce, or spaghetti sauce
1 cup cheddar, or mozzarella, shredded
4 to 6 crusty oblong-shaped rolls
In a skillet, combine the ground beef, onion and green pepper. Cook over medium-high heat until the vegetables are softened and the meat is beginning to brown. Add the tomato sauce, bring to a boil, then lower the heat and let simmer for 8 to 10 minutes, stirring occasionally. The mixture should thicken and become spoonable. Keep warm.
Meanwhile, prepare the rolls for stuffing. Cut a thin slice from the top of each roll, remove the top, then get your child to pull out as much of the bready part as possible without puncturing the crust. Reserve the insides to use for bread crumbs or to feed the birds. Or to eat on the spot. Whatever.
Spoon warm meat mixture into each roll, filling them almost to the top. Sprinkle with shredded cheese to fill completely, and arrange on a cookie sheet. Bake at 375°F (190°C) for 10 to 12 minutes, until the cheese is melted and the whole thing is heated through.
Let cool for a couple of minutes after removing from the oven, then devour.