In a medium skillet over low to medium heat, cook the bacon until about halfway done or just underdone. Transfer to a waiting paper towel lined plate. Set aside.

In a large bowl, combine the pork and beans, barbecue sauce, ketchup, brown sugar, dry mustard, Worcestershire Sauce, salt, and pepper until well mixed. Set aside.

Place the bacon pieces in the bottom of a slow cooker. Add the diced onions and green peppers on top. Carefully scoop the bean mixture over the onions and peppers, and smooth into an even layer.

Cover with a lid, and cook on low for 4 hours. After 4 hours, check to ensure the bacon is cooked through, taste, and season with additional salt and pepper if desired.

Serve hot with more crumbled bacon and green onions.