Stuffed Pistolettes - Covid Cooking

Belle and I were tinkering around in the shop today and she decided to experiment with a recipe.  It's a riff on her meat pie recipe.
The link to the meat pie recipe is here:  Basically what she did was cut a bunch of pistolettes in half, hollow them out, and fill them with meat pie stuffing.

Meat Filling:

1 lb ground beef
1 lb ground pork sausage
1 c. green onion, chopped
1 medium onion, chopped
3 pcs garlic, minced
1 bell pepper, chopped
Salt, pepper, red pepper to taste (or Tony’s Creole Seasoning)
2 Tbs flour

In a cast iron skillet, saute your vegetables, then add the meat, to fry until brown, stirred in with the vegetables. Add the flour to thicken, an set aside.

In your hollowed-out pistolettes, add a generous helping of meat mixture, then put them in an oven-safe container and run them in the oven to toast or about 15 minutes.

That's fine eating, right there.