All the proportions I lay on eyes, depending on how much cooking the roast. I have a small, deep baking tray, so I take 2-3 tablespoons of mayonnaise, diluted in about a Cup of water (you can substitute milk or sour cream, to your taste) whipped with a whisk, add eggs and again beat well. Remembered that I needed to take a picture when I got the salad and part of the pepper...)))

Finely chop the bell pepper, if you take different colors would be very nice, but I only had red.

Cheese grate on a fine grater. Finely chop a few cloves of garlic, parsley.

Adding in our eggs, mix well.

Take out from the oven almost ready to roast, I did the potatoes with the chops. Pour our fill, distribute a little spoon cheese and peppers... put into the oven for 10-15 minutes before baking.