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Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.
Slice each pepper in half, lengthwise. Use a spoon to scrape out the seeds and white membrane. (The seeds and white membrane are what make peppers spicy.)
Stir the cream cheese, green onion, garlic together, ¼ teaspoon fine sea salt, and ¼ teaspoon black pepper together. Fill the pepper halves with the cream cheese mixture. If you have any leftovers, place it in an airtight container and use it for bagels or sandwiches.
Wrap one piece of bacon around a filled pepper half. If the bacon is so long that you need to double wrap it, slice it so that it will wrap around the pepper once. Then, secure the bacon with a toothpick. Watch our video for reference.
Arrange the peppers, filling side facing up, onto the baking sheet.
Bake until the bacon is crispy, and the peppers are tender, 20 to 25 minutes.