Prep time: 10 min | Cook time: 20 min | Ready In: 30 min
4 bacon strips
1/2 cup onion, finely chopped
1/2 cup parmesan cheese
1/2 cup ricotta cheese
1/2 cup breadcrumbs, toasted
1/4 cup parsley, chopped
4-6 small bell peppers
Preheat oven to 350 degrees.
Fry bacon to desired crispness, reserve 1 tablespoon of grease in the skillet. Over medium heat, cook onion until soft and translucent, 2-3 minutes. Remove from heat and allow to cool.
Cut the top 1/2 inch off each pepper, reserving the tops and scrape out the insides.
In a medium bowl, crumble the bacon strips and combine with onion, cheeses, breadcrumbs and parsley. Heap the mixture into each pepper and arrange on a baking sheet (if necessary, cut a bit off the bottoms to allow them to stand upright). Press the filling down into each vegetable and cover back over with the tops.
Roast until the peppers begin to soften, 20-30 minutes, depending on the size of the peppers.