Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.

In a skillet over medium heat, cook the ground beef until browned. Add the diced mushrooms and onions, cooking for 2-3 minutes until softened. Stir in the BBQ sauce, bacon, and pickles. Season with salt and pepper.

Stuff each bell pepper with the beef mixture, filling them generously, and sprinkle shredded cheddar cheese on top.

Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted.

Remove from the oven, garnish with fresh parsley, and serve hot.