Boil the beans and drain. Cut the flaps of peppers and are cleared from the seeds and veins using a spoon. Cut onion in small pieces and fry. Bacon and dried peppers cut into small cubes, add to the onion and fry together for a few minutes. When ready mix with beans, salt and mint and left aside for the moment. In separate bowl, prepare the sauce, in a slightly heated sunflower oil put the tomatoes and garlic, chopped not too small. Leave on low heat until some of the water evaporate and not get very thick sauce. 1/3 of it is added to the beans and the other ingredients and mix well. The resulting mixture is stuffed peppers brim, with cloud the lid and arrange in a greased baking pan with about 1 finger of water in it. Bake in moderate oven about 30-40 minutes - until roasted peppers. When serving on the bottom of the dish put a little of the remaining tomato sauce, top with pepper slightly open lid and decorate with a sprig of parsley.