The longer you cook them the milder they will be.
The thickness of the bacon matters for the temp you use. Thick bacon won't get done enough at a lower temp.
If you 1/2 them, keep the pepper whole (don't cut off the tops or ends) that way the stuff won't oozzeee out.
Mix some sausage in with the cheese.
The heat in peppers are in the veins and seeds, use those at your discretion.