In a large bowl, combine the cheeses, bacon and seasonings. Spoon about 1 tablespoonful into each pepper half. Dip tops of stuffed peppers into bread crumbs.
Place a small amount of ketchup at the end of each popper; top with a sliced almond to resemble a fingernail. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.