Place the ground beef inside a Ziploc bag.

Add the garlic, oregano, black pepper, ketchup, soy sauce, Worcestershire sauce, liquid smoke, hot sauce, and olive oil. Mix together until well combined.

Let the mixture marinate in the fridge for 3 hours.

Once ready to cook, remove the meat mixture from the fridge. Remove the tops, then carefully remove the ribs and seeds from the bell peppers, taking care not to cut the sides of the peppers to keep the juices from the meat from leaking out.

Slice the bacon into thin strips and fry until only partially cooked — this is so the bacon has enough time to cook in the oven along with the beef.

Preheat oven to 350F. Boil a pot of water with a large pinch of salt. Add the peppers to the water, filling the insides with water so that they sink to the bottom. Boil for 3 minutes — the color of the skins will become more vibrant.

After 3 minutes, remove the peppers and leave to drain completely on some paper towels.

Meanwhile, add the bacon and bacon fat to the beef mixture and mix until well combined.

Place the bell peppers on a foil-lined tray for easy cleanup. Stuff the peppers all the way full with the meat mixture, using balls of foil in between the peppers to help them stand upright if needed.

Place in the oven for 50 minutes for medium-well ground beef.

Place the peppers under the broiler for about 2–3 minutes or until nicely charred. Let cool for about 5 minutes before serving.