Using food prep gloves, slice peppers lengthwise. With a small spoon, carefully scoop out the seeds and vein inside pepper.
Fill peppers with cream cheese, spreading evenly.
Cut bacon slices in half. Then cut each piece in half again, lengthwise. Wrap peppers in bacon, or lay strips of bacon on top of the peppers instead of wrapping.
Arrange peppers on two large baking sheets, preferably on a drip pan or cooling rack so the bacon grease can drip down away from the peppers.
Bake at 400° F for 35-40 minutes, until bacon is fully cooked and starting to look crisp.