Use a paring knife to carefully slice each jalapeño in half lengthwise, then scoop out the seeds and membranes. Arrange the halved peppers cut side up on a baking sheet.
In a mixing bowl, combine shredded cheddar, softened cream cheese, lemon juice, and smoked paprika. Stir until smooth and creamy, with a slightly tangy aroma.
Using a spoon or piping bag, generously stuff each jalapeño half with the cheese mixture, filling them to just overflowing without spilling over.
If desired, sprinkle panko breadcrumbs and crispy bacon bits over the stuffed peppers for added crunch and smoky flavor.
Place the baking sheet in a preheated oven at 200°C (400°F). Roast for 15–20 minutes, until the peppers are blistered and charred around the edges, and the cheese is bubbling and golden brown.
Remove the peppers from the oven and let them rest for 5 minutes. The cheese will set slightly, making them easier to handle and ensuring that the gooey, cheesy filling stays intact.
Serve the jalapeño poppers warm, garnished with extra bacon bits or a squeeze of lemon if desired. Bite into the blistered, cheesy, spicy bites and enjoy the messy, cozy goodness.
