Set your oven to 190°C (375°F). Lightly grease a 9x13-inch baking dish and set it aside.

In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon until fully cooked and no longer pink.

Toss in the diced onions, bell pepper, and chopped pepperoni. Cook for 5–7 minutes until the vegetables are soft and the pepperoni starts to crisp up slightly, releasing its oils.

Add the chopped garlic to the skillet and cook for 1–2 minutes, stirring constantly to avoid burning.

Remove the skillet from heat. Stir in 80ml of pizza sauce, Italian seasoning, ricotta cheese, shredded mozzarella, and crumbled bacon. Mix until creamy and well combined.

Spoon the filling down the center of each flour tortilla, roll tightly, and place them seam-side down in your prepared baking dish.

Pour the remaining pizza sauce evenly over the tortillas. Top with shredded mozzarella, arrange the pepperoni slices, and sprinkle the crumbled bacon.

Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden on top. Let the dish rest for 5 minutes before serving to allow the filling to set.