Wash peppers and pat dry. Cut each pepper in half lengthwise, leaving the stem intact.

Remove seeds and membranes from each pepper half and discard. Set aside. 

In a small bowl, combine goat cheese, ricotta cheese, thyme leaves and bacon and sprinkle with some salt and pepper. Combine ingredients thoroughly.

With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on a rimmed baking sheet covered with parchment paper.

Top each stuffed pepper half with grated Parmesan cheese and pop into the oven under a preheated broiler set to ‘high.’ 

Broil for approximately 5 minutes or until the cheese begins to brown and peppers start to blister.

Remove from oven and place on a serving plate. Serve immediately.