Wednesday, May 21, 2008

Cheesy Stuffed Peppers

Cheesy stuffed peppers
serves 2–4

2 green peppers
1 egg, hard-boiled and finely
75g/3oz Cheddar cheese,
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.

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