Place a rack in the top 1/3 of the oven. Preheat oven to 400F. Line a baking sheet with foil and top with a wire rack. Set aside.

Place cream cheese, Parmesan, mozzarella, garlic and Tabasco in a small, microwave-safe bowl. Microwave for 30 seconds. Mix. If the cheeses don't mix easily, microwave for another 15 seconds. Stir to combine.

Transfer cheese mixture to a thick plastic baggie, such as a quart-sized freezer bag. Pipe cheese filling into each bell pepper. Use a knife to push filling to the bottom of each pepper, and top off with a little more filling if needed.

Place on baking sheet, propped up as best as possible so that the cheese does not come out of the peppers - they can lean against each other or you can use the tooth pick to help keep them upright (as in the photo directly above the recipe card). Bake in preheated oven for about 25 minutes, until bacon is cooked and getting crispy. The pepper will be hot throughout.

Remove from oven. Allow to cool for 5 minutes before transferring to a serving dish and serving.