Preheat your oven to 400°F / 200°C.
Line a large baking sheet with parchment paper for easy cleanup.
Prepare the peppers by slicing them in half lengthwise. Use a small spoon or your fingers to scoop out and discard the seeds and white membranes.
In a medium bowl, combine the softened cream cheese, crumbled bacon, most of the sliced green onion (reserving about a tablespoon for garnish), and the black pepper.
Mix until everything is well combined and creamy.
Carefully spoon the cream cheese mixture into each mini pepper half, mounding it slightly.
Arrange the stuffed peppers in a single layer on your prepared baking sheet.
Bake for 18-20 minutes, or until the peppers are tender-crisp and the filling is hot and lightly golden on top.
Let the poppers cool for a few minutes before garnishing with the reserved green onion.
Serve warm and enjoy!
