CCPBE

INGREDIENTS:

6 large bell peppers (orange, green, red and/or yellow) with STEMS
2 tbsp olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
2 cups sliced mushrooms
1 tsp thyme (powdered)
Salt and Pepper to taste
12 medium eggs (yes yes one dozen)
1 pkg grated cheddar cheese

METHOD:

Cut open peppers lengthwise leaving the stem in tact but cutting the stem in half too. You are aiming to make little pepper "boats" so the stem needs to stay in tact. Remove the seeds and set aside.

Heat the oil over med-high heat for two minutes. Saute the onion and garlic until tender. Add the mushrooms and continue to cook 10 to 12 minutes. Add the thyme, salt and pepper to taste and set aside to cool.

Preheat your bbq grill to medium high heat. Split the onion mixture up evenly into the pepper halves. Crack open on egg into each of the pepper halves on top of the onion mixture and place on the grill. Be careful not to spill any of the egg or mushroom mixture out of the peppers.

Close the bbq lid and cook for 5 minutes. Open the lid to ensure the peppers have not spilled over. Reduce the heat to medium and continue to cook for 5 more minutes.

Open the lid and sprinkle the cheddar on top and close the lid for 3 more minutes until the cheese is melted.

Serve immediately to 6 - 12 people

A nice compliment to this is back bacon. mmmmmm good.