Preheat the grill on MEDIUM-HIGH, centre two burners only. Cut the peppers in half leaving the stem intact if possible, remove the seeds and pith, set peppers aside. In a large stainless bowl mix the Bean Medley ingredients together. Mix spices into the ground beef by hand or in a mixer. On the side burner in a medium-sized pot add 1 cup brown rice and 2 cups water, place lid and cook until rice is tender.
Open the grill and reduce heat to MEDIUM 350-400°F (177-204°C). Spray or baste the griddle with cooking oil. Start frying the ground beef on half of the griddle, sauté the onions on the other half, add oil to onions as necessary to help caramelization and prevent burning. Pour bean medley into the wok, stir regularly, heat will be most intense on the lit burner side. Cook beef until browned, onions until caramelized. Approximately 20 minutes.
Stuff the pepper halves layer by layer. Rice, ground beef, onions, beans. Pack tightly leaving an impression large enough to hold an egg. Roast stuffed peppers on the griddle on medium for 30 minutes. Crack an egg into the impression, continue to roast until the egg is cooked over easy. Cover with cheese in the final minutes to allow it to melt.
In those final minutes turn up the heat under the remaining cooking grid to HIGH 500°F (260°C), use the heat to quickly toast sear marks into the tortillas. Plate in layers tortilla, garnishes like cabbage, avocado, sour cream, the stuffed pepper, salsa on top. More beans on the side. Dig in and break that gooey yolk overtop of those savoury ingredients and crisp tortilla. ¡Buen provecho!
