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1.
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Place oven rack 5 inches away from the heat and set oven to broil.
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Place oysters on a baking sheet.
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Divide bacon equally among the oysters.
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Transfer to the oven and broil until bacon is light brown and crispy, about 3 minutes.
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2.
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Remove oysters from oven and top with red pepper and Parmigiano Reggiano.
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Return oysters to oven and continue broiling until cheese has browned, about 2 minutes.
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3.
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Remove from the oven and transfer oysters to a platter.
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Sprinkle platter with chopped parsley and lemon juice.
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Serve immediately.
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Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened.
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(Or broil the peppers on a rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.)
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Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle.
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Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs.
