Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.

Slice each jalapeño in half lengthwise and remove the seeds and membranes for a milder popper, or leave some seeds for extra heat.

In a medium bowl, mix the cream cheese, cheddar cheese, garlic powder, onion powder, salt, and black pepper until well combined.

Fill each jalapeño half with the cheese mixture, smoothing the top slightly.

Wrap each stuffed jalapeño with a half slice of bacon, securing it around the filling. Place the poppers seam-side down on the prepared baking sheet.

If desired, lightly brush the bacon with olive oil to help it brown.

Bake for 20 to 25 minutes, or until the bacon is cooked and crisp and the jalapeños are tender.

For extra crispness, broil for 1 to 2 minutes at the end, watching closely to prevent burning.

Let cool for a few minutes before serving.