Immerse the grill board (made of linden or alder) for 1-12 hours in water so that it is completely under water.
Lightly fry the chopped onion in a frying pan. Add the minced meat, salt and pepper to taste, and fry for 10 minutes. If desired, you can add finely chopped herbs, garlic or chili to the minced meat.
Preheat the barbecue / grill to medium heat (160-180 ° C, the hand at the grill endures heat for about 10 seconds).
While the barbecue/grill is warming up, marinate the bacon in soy sauce for 10 minutes.
At this time, cut the peppers in half, put the minced meat on the halves, brush the minced meat with cheese, and put the tomato slices on top. Season the tomato with salt.
Completely wrap the stuffed chili halves with 1-2 strips of bacon.
After the coals have reached the optimum temperature, place the grill board on the grill grate, over the coals, face down. In this position, hold the board for 1-2 minutes, until the smoke goes out (the dried front side will not allow the grill board to bend excessively during baking).
Then turn the grill board face up and place the stuffed peppers on top. If there is a lid - cover and bake for 15-20 minutes until golden brown. If there is no lid-bake for 20-30 minutes, the board should smolder, but not burn (keep a spray bottle or a bottle of water ready)!
Serve the stuffed peppers hot with cold beer. The sharpness of the peppers decreases as they cool down.