Ingredients

1 medium onion, sliced
4 small green bell peppers
6 eggs, beaten
2 cups crumbled bread crumbs
1 (4-ounce) can chopped green chilies
1 garlic clove, minced
1/2 teaspoon oregano
1/4 teaspoon each salt, pepper, ground cumin
1/2 cup shredded Cheddar cheese
Salsa, sour cream
Grilled sausages

Yield: 4 servings
Prep time: 45 minutes

Directions

Build a medium-hot charcoal fire in a covered kettle grill (line fire-bowl with foil first, if desired, punching holes at grill vents).

Tear off four 12x18-inch sheets of heavy foil. Place onion in center of each foil sheet. Cut green peppers in half lengthwise; remove seeds. Place two pepper halves on top of onion slices on each sheet. Combine eggs, bread crumbs, chilies, garlic and seasonings; mix well. Spoon 2 tablespoons of mixture into each pepper half. Bring longer sides of foil together over food.

Fold down loosely in locked folds, allowing for heat circulation. Fold up short ends; crimp to seal.

Cook peppers in covered grill over medium-hot coals 20 to 25 minutes, or until eggs are set. Remove from grill and carefully open packets. Top each pepper with cheese. Serve with salsa; sour cream; grilled sausages on the side.