Pork and Beans Stuffed Peppers

Here's a great way to mix up your ham leftovers from Easter. We don't have any since we dined on Mike's Fried Chicken for Easter dinner (I love it and I didn't have to cook it, so when he suggested it I was all for it!) so I just used ham lunch meat tonight, but thought it had a great flavor! (and I don't know where this recipe is from...I ripped it from a magazine, but there isn't any info about which one on the page)

Ingredients:
-4 bell peppers, tops sliced off and reserved, ribs and seeds discarded (the magazine showed yellow ones, which looked pretty with the red tomatoes, but red ones were on sale so that's what I used)
-3 T. extra-virgin olive oil
-salt and pepper
-1/4 lb. Canadian bacon or ham, chopped
-3 cloves garlic, chopped
-1 t. dried oregano
-1 15 oz. can cannellini beans, rinsed and drained (I used great northern)
-2 tomatoes, chopped
-4 oz. mozzarella cheese, cute into cubes, about 1 c.
-1/2 c. breadcrumbs (I used crushed Ritz crackers because I had some leftover)

Directions:
-Preheat oven to 350 degrees. Rub the peppers with 2 T. olive oil; season with salt and pepper. Stand in baking dish, cover with the tops and roast for 30 minutes.
-Meanwhile, in a medium skillet, heat 1/2 T. olive oil over medium heat. Add the bacon/ham and cook until browned; transfer to medium bowl. In the same skillet, heat the remaining 1/2 T. olive oil. Cook the garlic and oregano until fragrant, about 2 minutes; stir into the bacon along with the beans, tomatoes, mozzarella and breadcrumbs. Season with salt and pepper.
-Fill the peppers with the bean mixture; return to the oven (no tops) and heat through, about 15 minutes. Set the tops in place.