Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat it with cooking spray.
Cut the jalapenos in half lengthwise, leaving the stem intact. Use a spoon to scoop out the seeds and ribs. (I highly recommend wearing disposable latex gloves when doing this!)
In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, garlic powder, salt, and pepper until combined and smooth.
Fill each jalapeno half with the cheese mixture.
Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is browned and crispy (if they’re not browning or getting crispy, you can place them under the broiler for the last minute or two, making sure they don’t burn.)
Serve immediately or they’re also great at room temperature!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.