How to Make Egg-Stuffed Bell Peppers
Cut your bell peppers in half lengthwise and remove the seeds. If they wobble, trim the bottoms slightly to keep them steady. Grill the halves face down for a few minutes directly on the grill grates. Turn back over and add a few cubes of pepper jack cheese to the bottom of each pepper half. Crack a farm-fresh egg over the cheese and sprinkle with salt and pepper. Place the peppers on the grill again over medium heat. Close the lid and cook for 10–15 minutes until the eggs are set to your liking. Remove from the grill and set them aside before serving with the Grilled Vacio.