Preheat your oven to 200°C (390°F) and line a baking sheet with foil, placing a rack on top to allow even heat circulation and crispy bacon.
Slice each jalapeño in half lengthwise, then carefully remove the seeds and membranes with a small spoon or knife, wearing gloves if sensitive to heat.
In a small bowl, mix the softened cream cheese, shredded cheddar, garlic powder, smoked paprika, a pinch of salt, and hot sauce if using, stirring until the mixture is smooth and creamy.
Using a small spoon or piping bag, fill each jalapeño half with about a teaspoon of the cheese mixture, pressing it in gently to fill the cavity completely.
Wrap each filled jalapeño with a slice of bacon, overlapping slightly, and secure it with a toothpick to hold everything together.
Place the bacon-wrapped jalapeños seam-side down on the prepared rack on the baking sheet, spacing them evenly apart.
Bake in the preheated oven for 20-25 minutes, until the bacon is crispy and golden, and the cheese filling is bubbling around the edges.
Once done, turn on the broiler for 1-2 minutes if you want extra crispy bacon, watching carefully to prevent burning.
Remove the poppers from the oven and let them rest for 5 minutes, allowing the cheese to set and making them easier to handle.
Garnish with chopped herbs or scallions if desired, then serve warm to enjoy the crispy bacon, spicy pepper, and melty cheese in every bite.
