Cook the bacon in a large skillet over medium high heat until cooked through and slightly crispy. Move the bacon to a plate lined with paper towels to cool.
Add the diced onions and pepper peppers to the skillet with the bacon grease and sauté for 2-3 minutes until soft. Remove from heat.
In a large bowl, whisk together the barbecue sauce, brown sugar, paprika and garlic powder.
Stir in the baked beans and the sautéed onions and pepper.
Pour the mixture in a baking dish (I used a 3 quart dish) and bake for 2 hours.
When the beans are baking, chop the cooked bacon. Reserve a small amount of chopped bacon for the topping and stir the remaining bacon into the baked beans.
Cook for 45-60 more minutes until the sauce of your beans cooks down to your desired consistency.
Remove from the oven, let the beans set for 5-10 minutes. Then serve topped with the reserved chopped bacon and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. These beans can easily be made in the crock pot as well. Cook the bean mixture in the crock pot on low for 6-8 hours or on high for 3-4 hours.