Cheesy stuffed peppers
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.