Serve these grilled pepper halves and Kölsch-poached eggs with campfire-grilled toast or biscuits and gravy.
Active preparation time: 5 minutes
Cooking time: 6–7 minutes
1 bell pepper (red, green, or yellow)
1 Tbs (15 ml) vegetable oil
¼ cup (59 ml) Kölsch or blonde ale
2 slices Pepper Jack cheese
Halve the pepper from top to bottom and clean out seeds. Coat the pepper halves in oil. Place the pepper halves cut side down on a hot grill for one minute, then flip. Fill the pepper halves with the beer. Crack two eggs and carefully place one egg in each pepper half. Season to taste with salt and pepper.
Grill the peppers until the eggs have almost reached your preferred degree of doneness. Add one cheese slice to each pepper cup. When the cheese has melted, carefully remove the pepper halves from the grill and serve.
Beer Suggestions: Aspen Brewing This Season’s Blonde (Aspen, Colorado), Schlafly Double Bean Blonde (St. Louis, Missouri), Left Hand Brewing Travelin’ Light Kölsch (Longmont, Colorado), Firestone Walker 805 (Paso Robles, California).
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PHOTO: MATT GRAVES