Cut the bell peppers in half vertically and remove the seeds.

Slice the sausages into quarters lengthwise, then cut them into 5mm pieces.

Beat the egg in a bowl, mix it with milk to create an egg mixture.

Heat salad oil in a pan, cook the egg mixture on medium heat until semi-cooked, stirring constantly, then remove.

Combine rice, sausages, and seasonings in a microwave-safe container. Cover loosely with plastic wrap and microwave at 600W for 2 minutes.

Stuff the bell peppers with the rice mixture, top with cooked eggs and shredded cheese.

Place the stuffed bell peppers on a foil-lined baking tray and bake in a toaster oven for 3–5 minutes until the cheese melts.