Prep the jalapeños:

Slice each jalapeño in half lengthwise. Remove the seeds and membranes using a small spoon or knife (for less heat).

Make the filling:

In a bowl, combine cream cheese, shredded cheese, garlic powder, paprika, salt, and pepper. Mix until smooth and creamy.

Stuff the peppers:

Spoon the cream cheese mixture evenly into each jalapeño half.

Wrap with bacon:

Wrap each stuffed jalapeño half with half a slice of bacon. Secure with a toothpick if needed.

Cook:

Option 1 – Oven:

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper or foil.

Place jalapeño poppers seam-side up and bake for 18–20 minutes, or until bacon is crisp.

Option 2 – Air Fryer:

Preheat to 375°F (190°C).

Cook for 10–12 minutes until bacon is crispy and golden.

Serve:

Cool slightly before serving. Garnish with chopped chives or drizzle with a bit of sugar-free BBQ sauce if desired.