1 head of iceberg lettuce

4 slices thick cut bacon

1/2 red bell pepper, chopped

1-2 cups ranch dressing 

Cut off the very end of the core of the the iceberg. Cut into 4-6 equal wedges leaving the core intact.  

Cook bacon in a skillet over medium high heat until crisp. Let drain on a paper towel and crumble.

Drizzle dressing over each wedge and sprinkle bell pepper and bacon on top.  Serve ice cold!