Heat your Blackstone griddle to medium heat and cook the bacon until crispy, about 8-10 minutes. Chop the cooked bacon and set aside.
In the remaining bacon fat, add the onions and garlic and cook for 3 minutes, stirring often.
Add the spinach and cook for another 2 minutes.
In a large mixing bowl, combine the eggs, cooked onions and spinach, tomatoes, shredded cheddar, chives, chopped bacon, Blackstone Tuscan Herb Seasoning, and a pinch of salt and pepper. Mix evenly.
Place the bell pepper rings in the bacon fat and fill them with the egg mixture. Cook for 2-3 minutes per side, covering with a dome.
Serve with a garnish of sour cream and chopped chives.
