Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and coat with non-stick spray. Set aside.
Use gloves or extra care when slicing the jalapeños in half, lengthwise. Use a small spoon to scoop out all the seeds and membranes, to hallow-out the jalapeño halves. Set aside.
In a medium bowl mix together the cream cheese, sharp cheddar cheese, green onions, garlic powder, salt and black pepper until fully combined. Spoon the mixture into the peppers, about 1 tbsp each pepper.
Use a half strip of bacon to wrap around the filled jalapeno popper and place on the prepared baking sheet.
Bake the jalapenos for 12 to 15 minutes, or until the bacon is crispy. Carefully remove from the baking sheet and enjoy while warm.
Notes
You can also prepare these poppers in the air fryer in smaller batches at 375 degrees for just 8 to 10 minutes, or until bacon is crisp. Freeze uncooked jalapeno poppers and store for up to 2 months in an airtight container in the freezer. You can bake from frozen, just add a few extra minutes to the cook time.