Use a sharp knife to slice each jalapeño in half lengthwise, then carefully scoop out the seeds and membranes with a small spoon, wearing gloves if sensitive to spice.
In a mixing bowl, combine softened cream cheese, shredded cheddar, lemon juice, chopped herbs, smoked paprika, and a pinch of salt and pepper. Mix until smooth and well incorporated, with a creamy, slightly thick texture.
Using a small spoon, fill each jalapeño half with the cheese mixture, pressing gently to pack the filling without overstuffing so it doesn’t spill during baking.
Arrange the stuffed jalapeños cut side up in a baking dish, leaving space between each. If using bacon, sprinkle crumbled pieces on top of each pepper for extra smoky crunch.
Bake in a preheated oven at 200°C (390°F) for 15–20 minutes, until the peppers are tender and the cheese is bubbling and golden around the edges, filling the kitchen with a smoky cheesy aroma.
Remove from the oven and let sit for 5 minutes, allowing the cheese to set slightly and making the peppers easier to serve.
Garnish with additional chopped herbs if desired, and serve warm as a spicy, cheesy sculpture with a crispy top and gooey interior.
