Preheat oven to 400F.
Wearing food gloves, rinse the peppers, slice in half, remove the membranes and the seeds. Place in a bowl with cold water and set aside.
Prepare the turkey stuffing and set aside to cool.
Fry up 18 strips of bacon and place on a platter lined with paper towels to drain the fat. Once the bacon has cooled down, break into about 1/2" pieces.
Finally, chop the green onions, dice the cheddar and fetch some cream cheese.
In a large bowl, mix together the turkey stuffing, bacon bits, cheddar and green onions. We are now ready stuff the peppers.
First smear about a teaspoon of cream cheese into each pepper half. If you like, you can add more. There is nothing wrong with that.
Take a small handful of the stuffing and shape it into a small sausage, about the length of the peppers. Press into a pepper half. Repeat until you done.
You will likely run out, or have to much stuffing. No worries, you can always scoop up a little bit of stuffing from bigger and fatter pieces to cover the shortage. Leftovers can be added evenly to the peppers or you can just eat them, they taste awesome.
Bake on the middle rack for 40 minutes or until the tops a nicely brown and the cheese has melted.
Enjoy the popper fresh hot out of the oven but be careful, they will be very hot initially.