3 (10 oz.) cans refrigerated buttermilk biscuits
1/2 c. melted butter
1/2 lb. bacon, cooked and crumbled
1/2 c. grated Parmesan
1 sm. onion, finely chopped
1 sm. green pepper, finely chopped

Combine bacon, Parmesan and pepper. Cut biscuits into quarters and coat with butter. Arrange 1/3 of them in lightly greased 10 inch bundt pan. Sprinkle with 1/2 vegetable-cheese mixture. Top with 1/3 biscuits and remaining vegetable and cheese mixture. Top with last 1/3 biscuit pieces. Bake at 350 degrees for 45 minutes. Great brunch bread.