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 deiced.

• 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.