Heat the margarine in a medium-sized skillet. Add the leeks and saute, covered, until they are wilted. Add the red pepper and saute another 5 minutes.
In the meantime, combine the matzohs with 1 cup of hot water in a bowl and soak for 3 to 5 minutes until soft. Drain and squeeze out excess water with hands.
Combine the leek mixture and matzohs with all the remaining ingredients except cheese and chives in a mixing bowl. Stir together until thoroughly mixed. Pour into an oiled, shallow 2-quart casserole. A round dish is particularly attractive. Sprinkle the cheese over the top, followed by the chives. Bake for 35 to 40 minutes, or until the top is golden. Let stand for 5 to 10 minutes, then cut into squares of wedges to serve. Makes 9 Servings.