I cut raw peppers on the same board that I cut raw bacon on. I will be roasting these at 585F (305°C). Should I be concerned about contamination?
What do you mean by "raw" bacon?
In a lot of with world bacon is only available cured and smoked -- in which case see this question (If you are unsure see that question also. There is some debate about this.).
The bacon itself is probably safe to eat without further cooking, and the peppers certainly.
On the other hand some people in some places (the British(?)) have this thing for unsmoked bacon which is basically just raw meat. In which case you have contaminated the peppers. But it doesn't matter because you are cooking them anyway. And any contaminants are probably not going to have time to multiply, and produce non-heat destructed toxins between last night and when you cook them. (If not you probably have other problems, like the bacon already being spoiled)
It's not a big deal, it would still be safe to eat the vegetables raw, you'd just need to wash them thoroughly. You do not need to worry about contamination of the cooked food as cooking it will kill off any possible pathogens, even if you don't wash them first. It will be perfectly safe to eat. You do need to be aware that anything the uncooked vegetables came in contact with after they were cut might have a bit of bacon on it, in which case you just need to clean it.