Start by frying the bacon in a pan. Leave it to sizzle and get nicely browned and crispy on one side.

Meanwhile, measure out the tomato pesto sauce.

Once the bacon is crisped up, flip it to the other side.

Chop the bell peppers in half, deseed, then add them to a food processor.

Process until finely chopped.

Pour the mixture into a bowl and pat dry with paper towels — you don't want too much extra moisture here!

Once the bacon has finished cooking, add the canned chicken (you could also use fresh) and bacon to the food processor.

Process to form a chicken and bacon paste.

Add the chicken and bacon mixture to the peppers.

Add the Parmesan, tomato pesto, and egg. Mix well.

Add coconut flour as needed — you want a nice, solid mixture that can be formed into patties.

Form the patties, grabbing a small scoop of the chicken mixture and pressing it between your hands.

Fry the patties with a little oil over medium to medium-high heat until crispy, then flip and cook until crispy on opposite side.

Set on paper towels to cool, then serve! Optional: Serve with small sprigs of dill and chile-garlic paste.