1. Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for 6 minutes for MEDIUM boiled or 12 minutes for HARD boiled.

2. Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

3. Peel the egg and chop them into small squares.

4.  Mix egg with the cheese in a bowl until creating a tick cream.

5. Cut all the peppers in half lengthwise and remove any seeds. Lay them cut-side-up on the plate. Spoon the egg and cheese cream into the center of each pepper half.