Salad Stuffed Peppers

1 Half fill a small pan with water, boil, add the eggs and boil for seven minutes. Drain and cool in cold water. 2 Shell and dice the eggs. Mix the eggs together with the yoghurt, parsley, chives and red pepper and season well. 3 Cut the top off the remaining peppers and discard the insides. Spoon the mixture into each pepper. Serve on a bed of leaves on its own or as an accompaniment to a main dish. Per serving: 115 Calories (kcal); 5g Total Fat; (35% calories from fat); 7g Protein; 12g Carbohydrate; 187mg Cholesterol; 60mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.