Trim and finely slice the spring onions, peel and finely chop the garlic. Put in a medium frying pan over a medium heat with 1 teaspoon of olive oil and cook for 5 minutes or until softened and lightly golden. Remove from the heat, tip into a bowl and allow to cool.
Meanwhile, halve the peppers lengthwise leaving the stalk intact and scrape out the seeds.
Finely grate the Parmesan into the bowl along with the cooled onions and garlic, then add in the cream cheese and a pinch of black pepper, and stir well to combine. Carefully fill the pepper halves with the cream cheese mixture.
Stretch out a bacon rasher with the back of a knife, then cut in half. Wrap each pepper half in a piece of bacon and place on a baking tray.
Bake for 20 minutes, or until golden. Remove from the oven and allow to cool for a minute or two, then get stuck in!