-Heat the oven to 375 degrees.
-Slice 3-4 peppers in half lengthwise then scoop out any seeds and membrane.
For the filling:
-Cut 4 slices of thick cut bacon crosswise into 1/4-inch-thick strips.
-Add to a pan over medium heat.
-Cook, stirring often, until crisp.
-Transfer cooked bacon to a paper towel to drain.
-Dice half an onion.
-Add the onion to the pan used to cook the bacon. If the pan seems dry, add a splash of olive oil.
-Cook for 2-3 minutes.
-Add 1 clove of minced garlic and cook for about 30 seconds.
-Remove from the heat.
-Add the following to a bowl:
4 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
Juice of half a lemon
1/8 tsp red pepper flakes
1/4 tsp dried oregano
1/4 teaspoon sea salt
-Mix until well blended.
-In another bowl, combine the following:
3 TBS melted butter
3/4 cup panko breadcrumbs
-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.