Preheat your oven to 350 degrees F.

In a medium baking dish or a lined cookie sheet, place the halved peppers open end facing upwards.

Sprinkle a spoon or two hash browns in each pepper, topped with a small spoon of tomatoes. Push down the hash browns and tomatoes with the back of the spoon, leaving room for the eggs to fill in the gap.

Divide the beaten eggs between all six bell peppers, carefully pouring over the tomatoes and hash browns - some may drizzle out depending on how level your peppers are when halved.

Sprinkle cheddar and parmesan atop the egg-filled peppers, and season with salt and pepper, to taste.

Place in the oven and bake at 350 for 25-30 minutes or until eggs are set and cheese is nicely melted. The cook time may vary from person to person depending on how much filling you included in each omelette.