Cheesy stuffed peppers

serves 2–4
ingredients
2 green peppers
1 egg, hard-boiled and finely
chopped
75g/3oz Cheddar cheese,
grated
2 ripe tomatoes
3 tablespoons mayonnaise
2 slices of bread, toasted
• Gently simmer the peppers in a
saucepan of water for 20 minutes
or until tender. Drain the peppers,
cool slightly, halve and deseed.
• Preheat the grill until hot. Mix the
chopped eggs, cheese and
tomatoes in a small bowl. Add the
mayonnaise and stir well.
• Fill the pepper halves with the egg
mixture, and place on the slices of
toast. Cook under the hot grill until
lightly browned. Serve hot.