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Begin by washing your bell peppers, cutting off the tops, and removing the seeds and membranes. Set the tops aside to use later as lids. Dice your onion, celery, garlic, and bacon to prepare them for the filling.
Start by caramelizing onion and garlic in a pot with olive oil for a few minutes. Add bacon and minced meat and cook for 15 minutes until brown. Mix in diced celery, herbs, salt, and pepper and sauté for another 10 minutes. Finally, stir in tomato sauce and heavy cream, cover, and cook for about 40 minutes on medium heat. Spoon the cooked filling into each prepared bell pepper, packing it in tightly. Place the filled peppers in an oven-safe dish.
Top each stuffed pepper with your favorite cheese and place the cut-off bell pepper tops back on as lids. Bake the stuffed peppers at 400 Fahrenheit (200 Celsius) for 40 minutes, or until the cheese is melted, the peppers are tender, and the filling is heated through. Sprinkle with freshly chopped parsley, extra black pepper and serve.