Preheat oven to 350 degrees F.
In a small oval roasting pan add the baked beans (including the liquid in the can), ketchup, green bell pepper, onion, and brown sugar. Stir until incorporated.
On top of the beans, lay strips of uncooked bacon. Cover the beans as much as possible with the strips of bacon without "doubling up" on the bacon strips (try to layer the bacon on top of the beans rather than laying the strips of bacon on top of one another).
Sprinkle ground black pepper on top of the bacon.
Bake uncovered in a preheated oven until the bacon is cooked through and the liquid in the beans has thickened up to the desired consistency (about 1 hour).The bacon should have some darkness around the edges when it's done.If after an hour, the bacon edges haven't darkened, continue to bake the beans a little longer until the edges of the bacon start to darken.
After the baked beans and bacon are cooked, transfer the pieces of bacon from the roaster pan onto a plate.
Remove the fat from the bacon and discard it (the fat). Add the lean pieces of bacon back into the roaster pan with the beans and stir together.
If a thinner consistency is preferred, stir in a little bit of water.If a thicker consistency is preferred, put the beans back in the oven (uncovered) just long enough for the liquid in the beans to reduce further.