Cut ends off bagette. Cut bagette in half. Hollow out with a long sareated bread knife. Set aside.
In food processor, mix softened cream cheese and goat cheese. Add dash of lemon juice if needed. Mix in chopped cappicola and chopped red pepper.
Stuff both halves of bagette. I spoon in and push down with a long handled wooden spoon. Stuff from both ends. I sqeezed from both ends to make sure baguette is stuffed well. Wrap both halves separately and tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days. When ready to serve remove from refrigerator and slice. Enjoy!