Preheat your oven to 200°C (400°F) and set a baking rack over a baking sheet. Prepare all your ingredients and tools for an easy assembly.
Using a paring knife, carefully cut each jalapeño in half lengthwise. Gently scoop out the seeds and membranes with the knife or a small spoon, keeping the peppers intact and firm.
In a mixing bowl, combine the softened cream cheese, grated cheddar, garlic powder, smoked paprika, salt, and black pepper. Mix until smooth and creamy, with no lumps remaining.
Using a small spoon, generously stuff each jalapeño half with the cheese mixture, filling it close to the top without overflowing.
Wrap each stuffed jalapeño with a slice of bacon, overlapping slightly to secure the filling. Use a toothpick to pin the bacon in place if needed.
Place the bacon-wrapped peppers on the prepared rack over the baking sheet, arranging them in a single layer for even cooking.
Bake in the preheated oven for 20 to 25 minutes, until the bacon is crispy and golden brown, and the cheese is bubbling inside the peppers. Check at 20 minutes and extend time if needed.
If the bacon isn’t quite crispy enough, turn on the broiler for 2-3 minutes, watching carefully to prevent burning. The bacon should crackle and turn deep amber.
Remove the poppers from the oven and let them rest for 5 minutes, allowing the cheese to set. Carefully remove toothpicks and transfer to a serving platter.
Serve warm, garnished with chopped cilantro or a squeeze of lime if desired. Enjoy the perfect balance of smoky, spicy, and cheesy goodness—messy but irresistible!
