An easy one is just a bolognaise sauce made slightly thicker than normal.
If you can get it find some very thin pasta in small strands (called fideos in Spain - or chop some spaghetti into 2cm long bits) and chuck a handful into the sauce to thicken it. This amount of pasta is fine on a red
Just slice the pepper in half, remove the seeds but NOT the stem, and microwave for about 2-3 minutes on full power to soften. Place in an ovenproof dish and fill with the sauce. Top with a bit of grated cheddar (HexA) and roast in the oven for about 15-20 minutes in a hottish over (180c)
PS I've done this with both real mince (red day) and quorn (green day) spag bol sauce and it is great.