Preheat oven to 350 degrees. Prepare bell peppers for stuffing by cutting each pepper in half and deseeding. I like to carefully cut off the stalk of the pepper as well. In a medium-sized skillet, cook the lean ground beef just until all the pinkness has disappeared, making sure to break into small pieces as it cooks (hint: should look like cooked taco meat). In another large skillet, fry off small pieces of bacon until crispy. Place cooked bacon pieces aside to be added later. Add finely chopped onions, celery, and mini sweet peppers to the bacon grease; sauté until onions are clear. Add cooked lean ground beef and crispy bacon pieces to the sautéd seasonings. Stir to mix well. Add 2 raw eggs, stirring constantly to thoroughly mix. Add Farro (or Basmati Rice) and finely grated parmesan cheese: mix well. I like to add Crystal Hot Sauce (approximately 8-10 drops) to give it a bit of a kick and salt/pepper to taste. Remember the parmesan cheese and bacon are a bit salty; therefore, taste the mixture before adding additional salt. Cook for 15 minutes on medium heat, stirring frequently. Stuff each bell pepper half with ground beef mixture, top with additional parmesan cheese. Place stuffed peppers in a foil-lined baking dish. Bake at 350 degrees for 45 minutes or until bell peppers are tender. Yields 6 stuffed peppers. You can freeze any additional stuffing.