Preheat oven to 400˚F (200°C). Line a baking sheet with parchment paper and cooking spray
Slice jalapeño peppers in half. Deseed and remove pith, keeping pepper skin intact.
In a large bowl, add the cream cheese, minced garlic, salt, black pepper, shredded cheddar cheese, bacon, and green onions. Combine well.
Spoon the mixture into the hollow jalapeno peppers
Arrange loaded peppers on the baking tray, leaving at least half an inch of space between each one
Bake for 20 minutes. Peppers should start to turn soft.
Remove from oven and top with more shredded cheddar. Allow to cool for 2-3 minutes before serving.