Prep the peppers: Slice each jalapeño in half lengthwise. Use a small spoon to scoop out seeds and membranes. For less heat, remove everything; for more kick, leave a bit of the membrane.

Soften the cream cheese: Let it sit at room temperature for 15–20 minutes. This helps it mix smoothly and fill the peppers easily.

Make the filling: In a bowl, combine cream cheese, shredded cheddar, bacon (if using), green onion, garlic powder, onion powder, smoked paprika, a pinch of salt, and a few grinds of pepper. Mix until creamy and well combined.

Stuff the jalapeños: Spoon or pipe the mixture into each jalapeño half, slightly mounding the top. Don’t overfill or it will spill during cooking.

Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

Arrange in the basket: Place poppers filling-side up in a single layer. Leave a little space between them for air circulation.

Air fry: Cook for 8–10 minutes, until the cheese is bubbly and the peppers are tender with a slight bite. For extra browning, add 1–2 minutes.

Rest briefly: Let the poppers cool for 3 minutes before serving. The filling sets and won’t burn your mouth.

Finish and serve: Sprinkle with a bit of extra green onion or a pinch of smoked paprika. Serve with ranch or a dollop of sour cream if you want a cooling dip.