Stuffed peppers

We were trying to figure out what to do with leftovers (specifically, beef stew and barley pilaf), and decided to try to Egg some stuffed peppers.  We mixed the stew and pilaf together as the stuffing, and cooked the filled peppers on rings, directly on the plate setter, legs down, at around 375*F for 30 minutes.  We then grated some medium cheddar over the tops of the peppers and cooked 'em for five more minutes.  They turned out great:  well-cooked, but fresh-tasting and not as mushy as when they're done in sauce.