Directions

Heat the oven to 375 degrees F. Line a baking sheet with aluminum foil.

Slice each pepper in half lengthwise then scoop out any seeds and membrane to make space for your filling.

Cut the bacon crosswise into 1/4-inch-thick strips and add to a pan over medium heat. Cook, stirring often, until crisp. Transfer cooked bacon to a paper towel to drain.

Add the onions to the pan used to cook the bacon. If the pan seems dry, add a splash of olive oil. Cook the onions, stirring occasionally, until translucent. Add the garlic and cook for about 30 seconds. Remove from the heat.

Add the cream cheese, goat cheese, bacon, onion, garlic, scallions, the lemon juice, red pepper flakes, dry oregano, and the salt to a medium bowl. Mix until well blended.

In another bowl, combine breadcrumbs and parsley with the melted butter.

Spoon the cheese mixture into each pepper half then place the pepper, filling side down, into the buttery breadcrumbs.

Arrange pepper halves, filling side up on the baking sheet. Bake the peppers until they have softened and the breadcrumbs are golden brown, about 20 minutes.